Choco-Banana Cream Pie

• 1 (9 inch) refrigerated pie crusts
• 4 ounces bittersweet chocolate
• 2 (3 1/2 ounce) packages chocolate pudding, cook and serve, not instant
• 3 cups milk
• 3 bananas, coarsely mashed
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 12 banana, sliced, for garnish (optional)

1. Heat oven to 450F.
2. Unroll crust into 9 inch pie pan and crimp edges; prick bottom with a fork and bake at 450F for 9-11 minutes.
3. Let cool.
4. Meanwhile, finely chop 1 ounce of chocolate; set aside for garnish.
5. Coarsely chop remaining 3 oz.
6. of chocolate and place in a nonstick saucepan along with pudding mixes.
7. Slowly stir in milk.
8. Cook over medium heat stirring constantly until the mixture reaches a full boil and is very thick.
9. Remove from heat and quickly stir in mashed bananas.
10. Pour into the cooled pie crust shell.
11. Cover filling directly with waxed paper to prevent skin from forming and refrigerate until set, 4 hours to overnight.
12. To serve pie, remove and discard waxed paper.
13. In a medium sized bowl, beat cream and confectioner's sugar until stiff and spread over pie filling and sprinkle with reserved finely chopped chocolate over whipped cream.
14. Garnish with additional banana slices, if desired.

bittersweet chocolate, chocolate pudding, milk, bananas, heavy cream, sugar, banana

Taken from www.food.com/recipe/choco-banana-cream-pie-242138 (may not work)