Chocolate Banana Cream Pie

There’s something incredibly nostalgic about making a Chocolate Banana Cream Pie. This pie was a staple in my grandmother’s kitchen during family gatherings, where the scent of creamy chocolate and fresh bananas would fill the air, inviting everyone to gather around the table. I can still remember the first time I tried a slice; the combination of rich chocolate and sweet, ripe bananas was nothing short of perfection. As I delve into this recipe, I’m reminded of the joy it brought to those special occasions. Whether it’s for a birthday celebration or simply a sweet treat to indulge in, a Chocolate Banana Cream Pie is sure to impress friends and family alike.

Chocolate Banana Cream Pie Shopping List

To create a delicious Chocolate Banana Cream Pie, you’ll need a combination of high-quality ingredients that work harmoniously together. The pie crust serves as a sturdy base, while the filling layers—rich chocolate custard, fresh banana slices, and a light whipped cream topping—bring the whole dessert together. Each ingredient plays a crucial role in delivering a dessert that’s both satisfying and memorable.

• 1 ½ cups of all-purpose flour: This is the foundation for your pie crust, providing structure.
• 3 tablespoons of dark or Dutch process cocoa powder: Adds a rich chocolate flavor to the crust.
• 2 tablespoons of powdered sugar: Sweetens the crust just enough to balance the cocoa bitterness.
• ½ teaspoon of fine sea salt: Enhances the flavors throughout the pie.
• ½ cup of cold unsalted butter: Brings flakiness and richness to the crust.
• 2 tablespoons of unflavored vegetable shortening: Ensures a tender, flaky crust.
• 3-5 tablespoons of ice water: Binds the crust ingredients together.
• ⅔ cup of granulated sugar: Sweetens the filling and balances the flavors.
• 3 tablespoons of all-purpose flour: Thickens the custard filling.
• 2 tablespoons of cornstarch: Adds creaminess and stability to the filling.
• ¼ teaspoon of fine sea salt: Balances the sweetness of the filling.
• 2 cups of whole milk: Creates a rich and creamy filling.
• 4 large egg yolks: Provides richness and helps thicken the custard.
• 2 tablespoons of unsalted butter: Adds richness to the filling.
• 1 teaspoon of vanilla extract: Enhances the flavor profile.
• ¼ cup of dark chocolate: Adds depth of flavor to the chocolate layer.
• 2 large bananas: Freshness and sweetness provided by the bananas.
• 1 ¼ cups of heavy cream: For a fluffy, rich whipped topping.
• 3 tablespoons of granulated sugar: Sweetens the whipped cream.
• ½ teaspoon of vanilla: Adds flavor to the whipped cream.
• ⅛ teaspoon of guar gum: Optional stabilizer for the whipped cream.
• Chocolate curls: Optional garnish for a decorative touch.

How to Cook Chocolate Banana Cream Pie

Preparing a Chocolate Banana Cream Pie might seem daunting, but it’s quite straightforward and rewarding. Let’s walk through the process step by step, so you can create your very own masterpiece. Follow these detailed instructions to ensure your pie turns out perfectly every time.

1. For the crust, start by sifting together 1 ½ cups of all-purpose flour, 3 tablespoons of cocoa powder, 2 tablespoons of powdered sugar, and ½ teaspoon of salt in a mixing bowl. This step ensures even distribution of all dry ingredients, which is crucial for the texture of your crust.

2. Next, sprinkle ½ cup of cold unsalted butter and 2 tablespoons of vegetable shortening over the flour mixture. Use a pastry blender or your fingers to cut in the fats until the mixture resembles pea-sized crumbs. This process is essential for achieving a flaky crust.

3. Make a well in the center of the dry mixture and sprinkle in 3 tablespoons of ice water. Using a fork, mix the ingredients until the dough starts to clump together. If necessary, add more ice water, one teaspoon at a time, until no dry bits remain. Knead the dough gently until it forms a rough ball.

4. Wrap the dough in plastic wrap and flatten it slightly into a disk. Chill in the refrigerator for at least 30 to 60 minutes or overnight to help firm up the dough.

5. Preheat your oven to 375 degrees F. On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Carefully drape the rolled-out dough into the pan, crimping the edges as desired. Freeze for about 10 minutes while your oven preheats.

6. To prepare the crust for baking, line it with crinkled parchment paper and fill it with weights (you can use granulated sugar, dried beans, or rice). Bake for 15 minutes or until the sides appear dry, keeping an eye on the bottom, which may still look slightly wet.

7. After 15 minutes, carefully remove the weights and parchment paper. Poke the crust with a fork or toothpick to prevent puffing during the second bake. Return to the oven and bake for an additional 10 to 15 minutes or until the crust has a matte finish and is no longer shiny. Remove from the oven and let it cool completely on a wire rack.

8. Meanwhile, prepare the filling. In a medium saucepan, whisk together ⅔ cup of granulated sugar, 3 tablespoons of flour, 2 tablespoons of cornstarch, and ¼ teaspoon of salt. Gradually whisk in 1 cup of milk until smooth, then heat over medium heat until the mixture begins to steam and bubble around the edges.

9. In a separate bowl, whisk the 4 egg yolks with the remaining 1 cup of milk. To temper the egg yolks, slowly drizzle in about ½ cup of the hot milk mixture while whisking constantly. Pour the warmed egg mixture back into the saucepan with the remaining milk mixture.

10. Return the saucepan to low heat, stirring constantly until the mixture thickens to the consistency of pudding, about 3 to 5 minutes. Remove from heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla until smooth.

11. Divide the filling in half. Add ¼ cup of finely chopped dark chocolate to one half, stirring until melted and fully incorporated. This chocolate layer will add a depth of flavor to your pie.

12. Now it’s time to assemble the pie. Arrange a single layer of 2 sliced bananas at the bottom of the cooled pie crust. Pour the plain filling on top, smoothing it into an even layer. Follow with the chocolate filling, again smoothing it to the edges. Refrigerate for at least 1 hour until fully cooled and set.

13. While the pie sets, whip 1 ¼ cups of heavy cream until frothy. Gradually whisk in 3 tablespoons of sugar and continue beating until medium peaks form. Stir in ½ teaspoon of vanilla for added flavor.

14. Spread the whipped cream on top of the chilled pie. If you wish, transfer a portion to a piping bag to create decorative rosettes. For a finishing touch, garnish with chocolate curls.

Ways to Customize

If you want to put your own spin on the Chocolate Banana Cream Pie, there are plenty of options to consider. These tips can help you create a version that fits your taste perfectly.

• Storage: To store leftovers, cover the pie with plastic wrap and refrigerate. It will keep well for up to three days.
• Freezing: You can freeze the pie, but it’s best to hold off on adding whipped cream until you’re ready to serve. Freeze without topping for up to a month.
• Variations: Consider mixing in other fruits like strawberries or raspberries for a fruity twist.
• Chocolate Choices: Experiment with different types of chocolate such as milk chocolate or even white chocolate for the filling.
• Nutty Flavor: For a nutty crust, swap out some of the flour for finely ground nuts like almonds or hazelnuts.

Perfect Matches for Chocolate Banana Cream Pie

If you’re wondering what to serve alongside your Chocolate Banana Cream Pie, here are some fantastic options:

• Fresh Berries: Raspberries or strawberries make a vibrant side, complementing the pie’s sweetness.
• Coffee: A rich cup of coffee pairs perfectly with the creaminess of the pie, enhancing the chocolate flavor.
• Ice Cream: Vanilla or chocolate ice cream can be a decadent addition that contrasts nicely with the pie.
• Whipped Cream: Serve extra whipped cream on the side for those who want a little more.
• Seasonal Fruits: In summer, fresh fruit salads provide a refreshing balance to the richness of the pie.
• Chocolate Drizzle: Consider drizzling some melted chocolate on the plate for an elegant presentation.

FAQ

Conclusion

The Chocolate Banana Cream Pie is a timeless dessert that beautifully combines rich chocolate and fresh bananas, making it a favorite for many. I encourage you to try this recipe for your next gathering or simply as a sweet treat for yourself. It’s a dessert that brings joy, satisfaction, and a touch of nostalgia to every bite.

Chocolate Banana Cream Pie

Craving something rich and creamy? The Chocolate Banana Cream Pie is the ultimate dessert that combines silky chocolate custard with fresh bananas, all topped with a luscious whipped cream. This easy yet impressive recipe is perfect for any occasion. Indulge in its delightful flavors tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Chef's Knife
• Whisk
• Blender
• Baking Sheet
• Food Processor
• Oven

Ingredients

  

• 1.5 cups all-purpose flour
• 3 tablespoons dark or Dutch process cocoa powder
• 2 tablespoons powdered sugar
• 0.5 teaspoon fine sea salt
• 0.5 cups cold unsalted butter
• 2 tablespoons unflavored vegetable shortening
• 3-5 tablespoons ice water
• 0.67 cups granulated sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 0.25 teaspoon fine sea salt
• 2 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 0.25 cups dark chocolate
• 2 large bananas
• 1.25 cups heavy cream
• 3 tablespoons granulated sugar
• 0.5 teaspoon vanilla
• 0.125 teaspoon guar gum optional
• chocolate curls for garnish (optional)

Instructions

 

• For crust, sift together 1 ½ cups of all-purpose flour, 3 tablespoons of cocoa powder, 2 tablespoons of powdered sugar, and ½ teaspoon of salt in a mixing bowl. Sprinkle ½ cup of cold unsalted butter and 2 tablespoons of vegetable shortening over the flour mixture. Use a pastry blender or your fingers to cut in the fats until the mixture resembles pea-sized crumbs. Make a well in the center of the dry mixture and sprinkle in 3 tablespoons of ice water. Combine until the dough starts to clump together. Wrap the dough in plastic wrap and chill.
• Preheat your oven to 375 degrees F. Roll out the chilled dough and fit it into a 9-inch pie pan. Freeze for about 10 minutes. Line with parchment and fill with weights. Bake for 15 minutes, then remove the weights and poke the crust. Bake for another 10-15 minutes until dry and matte.
• In a saucepan, whisk together ⅔ cup of granulated sugar, 3 tablespoons of flour, 2 tablespoons of cornstarch, and ¼ teaspoon of salt. Gradually whisk in 1 cup of milk and heat until steaming. In another bowl, whisk 4 egg yolks and temper with the hot mixture.
• Return to heat and stir until thickened. Remove from heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla. Divide filling, adding ¼ cup of chopped dark chocolate to one half.
• In the cooled pie crust, layer 2 sliced bananas, pour the plain filling over them, then the chocolate filling. Chill the pie for at least an hour.
• Whip 1 ¼ cups of heavy cream with 3 tablespoons of sugar and ½ teaspoon of vanilla until peaks form. Spread over the pie and garnish with chocolate curls.

Notes

• Tip 1: A little shortening in the crust helps ensure tenderness.
• Tip 2: Use a tiny bit of guar gum in the whipped cream to help stabilize it.

Keyword Banana Dessert Recipes, Chocolate Banana Cream Pie, Easy Chocolate Desserts, No-Bake Banana Pie