We thought a great way to celebrate would be to share a recipe for Black Bottom Banana Cream Pie–something just a little different than the traditional!
1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
2 cups milk
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2/3 cup hot fudge topping
2 cups sliced ripe bananas (about 2 large bananas)
1 cup whipping cream, whipped
Chocolate curls, if desired
Make pudding mix with milk as directed on box for pie. Cool 30 minutes, stirring 2 or 3 times.
Meanwhile, heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 10 minutes.
Spread fudge topping in bottom of shell. Top with bananas, pudding and whipped cream. Refrigerate at least 4 hours until serving time. Garnish with chocolate curls. Cover and refrigerate any remaining pie.
To make chocolate curls, warm a chocolate bar by holding it in your hands for several minutes. Run a vegetable peeler across the bar to create the curls.