Banana Fudge Pie Recipe

INGREDIENTS

• 1 prepared graham cracker pie crust

FOR THE GANACHE

• ½ cup semisweet chocolate chips 85 grams
• 2 tablespoons milk 28 grams
• 1 tablespoon unsalted butter 14 grams

FOR THE PUDDING

• 3.4 ounces instant banana pudding mix 96 grams (1 standard package)
• 2 cups milk 454 grams

FOR ASSEMBLY

• 2-3 medium bananas sliced into ¼ inch pieces
• 1¼ cups whipped topping 75 grams, thawed (such as Cool Whip)
• Chocolate shavings optional

EQUIPMENT

• Kitchen Scale (optional)

Instructions

• Set out the prepared pie crust.1 prepared graham cracker pie crust
• Make the gananche. Microwave the chocolate, 2 tablespoons of milk, and butter in a medium-sized bowl on high for 1-1 ½ minutes, stirring every 30 seconds. Stir until chocolate is completely melted.½ cup semisweet chocolate chips,2 tablespoons milk,1 tablespoon unsalted butter
• Spread the melted ganache in an even layer on the bottom of the crust. Refrigerate 30 minutes or until chocolate is set.
• Prepare the pudding with the 2 cups of milk according to package directions. Let stand for 5 minutes.3.4 ounces instant banana pudding mix,2 cups milk
• Arrange 1-2 bananas’ worth of slices in one even layer on top of the ganache.2-3 medium bananas
• Spoon the pudding into the crust, covering the bananas and ganache. Top with whipped topping. Refrigerate 4 hours or until set.1¼ cups whipped topping
• Serve topped with the remaining banana slices and chocolate shavings.Chocolate shavings

NOTES

• For a slightly less intense banana flavor, use vanilla instant pudding in place of the banana instant pudding. For a more intense chocolate flavor, use chocolate instant pudding.

Storage: Store banana fudge pie in an airtight container in the refrigerator for up to 2 days or freezer (without the whipped topping, bananas, and chocolate shavings) for up to 3 months.