Banana Fudge Sundae Pie
Source of Recipe
Hershey's Celebrates Each Season
List of Ingredients
1 unbaked purchased refrigerated 9-inch piecrust -- (1/2 of a 15-ounce package)
1 cup sugar
1/2 cup hershey's cocoa
1 dash salt
2/3 cup evaporated milk -- (5-ounce can)
2 tablespoons butter
1 1/2 teaspoons vanilla extract
2 bananas
1 quart vanilla and/or strawberry ice cream -- (4 cups)
1/4 cup mounds sweetened coconut flakes
1/4 cup sliced blue diamond almonds -- toastedRecipe
Bake piecrust in 9-inch pie plate as directed on package. Cool completely on wire rack. For sauce, stir together sugar, cocoa and salt in medium saucepan. Gradually add evaporated milk, stirring to keep mixture smooth. Add butter. Cook over medium heat, stirring constantly until mixture is thickened and reduced to 1 1/2 cups. Remove from heat; stir in vanilla. If necessary, beat with wire whisk or rotary beater until smooth. Cool about 2 hours or until cooled completely.
Drizzle about half of the cooled sauce in bottom of baked piecrust. Slice bananas; arrange sliced bananas in piecrust. Scoop ice cream and arrange evenly over bananas, making sure to completely cover bananas. Drizzle with remaining sauce. Sprinkle with coconut and almonds. Freeze about 4 hours or until firm. Let stand at room temperature for 20 to 30 minutes before serving. Makes 8 to 10 servings.
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