Black-Bottom Banana Cream Pie


  • 1 1/2 cups frozen whipped topping thawed
  • 6 ounces semi-sweet chocolate chips
  • 1 (9-inch) deep-dish pastry pie shell baked and cooled
  • 1 cup heavy cream
  • 1 (10 oz.) jar Dickinson's® Banana Curd
  • 2 bananas sliced and divided
  • Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
  • Chocolate shavings
  • Frozen whipped topping thawed


  1. PLACE whipped topping and chocolate chips in microwave-safe bowl. Microwave, uncovered, on HIGH 1 minute. Stir until smooth. Spread over bottom of pie crust. Place in freezer 15 to 30 minutes or until firm.
  2. BEAT cream until stiff peaks form. Fold in banana curd. Remove pie shell from freezer. Place 3/4 of banana slices over crust. Spread banana curd mixture over slices. Chill in freezer until firm (about 2 to 3 hours).
  3. GARNISH with remaining 1/4 banana slices, and chocolate syrup, chocolate shavings or whipped topping, if desired.

Yield: 8 servings