Yields : 4 - 8 servings
Preparation Time : 15 minutes
Total Cooking time: 15-20 minutes
This is a very easy to make dessert recipe that is perfectly suited for those dog days of summer where you want to bring something sweet to a picnic or party that just doesn’t require loads of preparation time. You simply bake the pie shell ahead of time, add the remaining ingredients and then cover and put into the freezer overnight. Perhaps adding a sprinkling of chopped nuts for garnish, and voila an instant classic.
| Amount | Measure | Ingredients |
| 2 | | 9" deep dish frozen pie crusts |
| 12oz | bag | semi-sweet or milk chocolate chips |
| 4 | cups | Instant Vanilla pudding prepared (you can use no sugar added) |
| 4 | slightly green | bananas peeled and sliced ¼" |
| 1/2 | tsp | lemon juice |
| 2 | tbsp | dark spiced rum (optional) |
| 1 | 12oz package | whipped topping |
| 1 | cup | chopped mixed nuts (optional) |
To prepare:
Prepare pie crusts by lining with a sheet of parchment paper, filling the shell with dried beans or pre made pie weights and baking in a 400 degree oven for 8 minutes then remove the dried beans and parchment and bake another 7-8 minutes until golden brown. Set pie crusts aside and let cool. Carefully melt the chocolate chips in a large bowl over simmering hot water, taking care not to overheat the chocolate and burn it. Spread the melted chocolate in a thin layer over the inside of the baked pie shells then cover with saran wrap and refrigerate until hardened. Next, slice the bananas into ¼ slices and mix in a glass bowl with the lemon juice. Fold the banana slices and dark rum into the prepared vanilla pudding until well blended then remove the pie shells from the refrigerator and divide the filling equally between the two shells. Top with whipped topping and cover with plastic wrap or pie covers and place in the freezer overnight. To serve, remove from freezer, top with chopped nuts and a maraschino cherry and serve in small slices (Careful, its very rich!).
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