Black bottom banana cream pie

Black bottom banana cream pie from Emikan Sudan

You can use a pre-formed pie shell or - in a medium bowl, combine vanilla wafer crumbs, 2 tablespoons of sugar & 4 tablespoons of butter/margarine melted. Reserve 2 tablespoons crumb mixture. Press remaining crumb mixture firmly on bottom & side of 9" pie plate & set aside.

In a small saucepan, over a low heat, melt 2 tablespoons butter/margarine & 4oz semisweet chocolate stirring until smooth. Spread evenly over the bottom of prepared crust. Arrange banana slices over chocolate; set aside. Prepare pudding (pkg instant vanilla pudding& pie filling) according to pkg directions for pie using milk; pour over bananas. Chill for at least an hour. Garnish with whipped topping & reserved crumb mixture.