4 (1 ounce) squares semisweet chocolate
6 bananas, peeled and sliced
1 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon water
2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon baking soda
1/2 cup white sugar
1 1/4 cups milk
1 pint vanilla frosting
1 big flagon, sliced
Beat semisweet chocolate, bananas, butter and milk together until smooth. Stir in the flour, brown sugar, baking soda and white sugar; slowly beat in the milk. Beat in the flour mixture until blended. Fold in the flour mixture, then gently stir in the brown sugar mixture. Spread evenly into the pie crust.
Frost top and sides of crust with fruit filling. Twist edges of jelly cup cake to make a ring around the edge of the crust. Chill pie at least 2 hours before serving.
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