Rich Chocolate Banana Cream Pie

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Chocolate banana cream pie is where rich chocolate pudding meets a chocolate graham crust to create a perfect relationship. This easy recipe will this classic to life and smiles to your table!

Top down view of finished pie decorated with banana slices and whipped cream. — Decorated and Ready to Eat

My rich chocolate banana cream pie recipe has a velvet smooth texture, chocolate banana flavor, and the perfect graham cracker crust.

You can always save time by using a grocery store instant chocolate pudding mix for the filling. But, if you have the time, I strongly recommend making the pudding from scratch. It is so easy and the flavor is unbeatable.

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Equipment
Ingredient Notes
Instructions
Pro-Tips
Frequently Asked Questions
Storing
Great British Baking Show Bake
Rich Chocolate Banana Cream Pie

Side view of finished pie — Slice of Pie

Equipment

Most of the equipment you probably ready have. However, there might be a few things you need, I will list them out here with affiliate links.

A food processor is needed to make the crust. I swear by my mini. It is the perfect size for this crust.
I recommend using a 9-inch tart pan with a removable bottom for the pie. A tart pan lets you set the crust and easily remove the sides. This creates a clean look.
There is a lot of whisking needed to make the pudding. I find this stainless steel one has the strength needed to get the job done.

Ingredient Notes

Chocolate Graham Crackers - I used chocolate graham crackers to make this pie as chocolaty as possible. If you feel too much chocolate, substitute at a 1:1 ratio for regular graham crackers or vanilla wafers. If you want more chocolate (I mean, who doesn't?) I recommend using Oreos at a 1:1 ratio.

Milk or Dark Chocolate Melting Wafers - I recommend using either milk or dark chocolate melting wafers from Ghirardelli. Because it melts quickly and looks tempered without having to temper.

Rum (optional) - I use very little rum for a slight edge. However, rum adds a little flavor and can be limited.

Unsalted Butter - Unsalted butter allows the baker to control how much salt is in the recipe. Also, if possible, I recommend using cultured or European butter. This type of butter is rich and will make the flavor in your recipes pop.

Rich Chocolate Banana Cream Pie Pudding Ingredients. Egg yolks, whole milk, banana's, dark chocolate wafers, sugar, rum and corn starch

Instructions

Time needed: 2 hours and 30 minutes.

How to Make Chocolate Banana Cream Pie

Graham Cracker Crust
Place the chocolate graham crackers and a pinch of salt in a food processor. Using long pulses, ground the crackers into a fine crumb.

Add the melted unsalted butter and add to the graham cracker/salt mix. Pulse everything together to fully incorporate the butter.

Transfer the crumbs to the pie dish or 9-inch tart pan. Press the crumbs evenly into the bottom and sides. Place the pie dish or tart pan into the freezer to set. This should take an hour.
Add a Layer of Bananas
After the crust is set and before you start the pudding, cut the bananas into equal-sized slices, about a ¼ inch thick. Arrange a layer of bananas along the bottom of the crust.
Make the Chocolate Pudding (the filling)
Place the chocolate in a medium heat-safe bowl and set it aside.

In a medium saucepan over medium heat whisk together whole milk, sugar, cornstarch, and a pinch of salt. While continuously whisking for three minutes, add the egg yolks one yolk at a time. Then add cold butter and rum. Continue to whisk until the pudding come to a gentle boil and thickens about 5 minutes. (This is the pudding.) Pour pudding over the 7 ounces of chocolate. Whisk until smooth.

Note: The pudding will go from loose to thick VERY fast. Be prepared to quickly remove the pan from the heat as soon it starts to thicken.
Chocolate Layer
Pour the pudding into the graham cracker pie shell. Refrigerate until firm, about 30 minutes.
Whipped Cream
Whip heavy cream until you see traces in the cream. Add confectioners sugar and clear vanilla extract until soft peaks begin to form.
Decorate
Fill a piping bag with a large round tip. Fill the piping bag with whipped cream and place large whipped cream dots around the permitter, about a quarter of an inch from the outside. Place a row of sliced bananas around the inside of the whipped cream. Chocolate shavings also add a nice touch.

Pro-Tips

Crust - Grind down the chocolate graham crackers to a fine crumb. I recommend using a food processor. In place of a food processor, place the crackers in a plastic bag and crush them with a rolling pin.

Whisking - When making pudding, you will need to whisk continually. As the pudding thickens, it will begin to boil. This stage happens very quickly, and you will want to be ready to remove the pudding from the heat at a boil immediately.

Separating Eggs - There are many different ways to separate egg yolks and whites. I use only one method, and I swear by it, separate eggs using your hands! Crack the egg and slightly separate your fingers; gravity will do the rest.

Pudding is set and the pie is ready to be decorated — Ready for Decoration

Frequently Asked Questions

How Do You Keep Bananas From Turning Brown?

Apply a very slight amount of citrus juice such as lemon, lime, orange, or even pineapple. The key here is to apply as little as possible. Adding too much will alter the flavor.

How Do You Keep Banana Cream Pie From Getting Watery?

First, always use whole milk the other kinds of milk are not as thick. Next, cook the pudding until it is thick. Undercooking pudding will result in a watery-like texture.

Do You Refrigerate Banana Cream Pie?

Yes, if not eating it immediately, I recommend storing it in the refrigerator. If left out too long, it can become a food safety concern.

When Was Banana Cream Pie Invented?

I associate BCP with the '50s; it dates back to the turn of the century. The exact date is hard to pinpoint. However, BCP begins showing in American cookbooks around the century.

Storing

Countertop Instructions: Allow to fully cool and then place in an airtight container or ziplock bag for up to three days.

Refrigerate Instructions: Place in an airtight container and store in the refrigerator for up to seven days.

Freezing Instructions: Place in an airtight container and store in the freezer for up to three months.

Great British Baking Show Bake

Season 2, Episode 5, Signature - Pies

GBBO Count: 21 down, 259 to go!