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Rich chocolate banana cream pie is where flavor and texture meet to form a perfect decadent relationship. Made with either milk or dark chocolate in just 30 minutes plus a 2-hour setting time, this classic will bring smiles to your table!

Chocolate banana cream pie recipe has a smooth velvet texture along with a chocolate and banana flavor. I like to use a chocolate gram cracker crust to make this dessert extra chocolate-ty.
There are two ways to make the pudding, from scratch or instant. 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
Most of the equipment you probably ready have. However, you might need a few things; I will list them here with affiliate links.
- A food processor is needed to make the crust. I swear by my mini KitchenAid. 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 to get the job done.
Ingredient Notes
Chocolate Graham Crackers - I used chocolate graham crackers to make this pie as chocolate as possible if you feel too much chocolate, substitute at a 1:1 ratio for regular graham crackers or vanilla wafers. If you want a stronger chocolate flavor (I mean, who doesn't?) I recommend using Oreos at a 1:1 ratio.
Milk or Dark Chocolate Melting Wafers - I recommend using milk or dark chocolate melting wafers from Ghirardelli. These wafers melt quickly and have a shine without having to temper the chocolate.
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.
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 to the graham cracker/salt mix. Pulse everything together to incorporate the butter thoroughly. 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. Whisk together whole milk, sugar, cornstarch, and a pinch of salt in a medium saucepan over medium heat. 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 comes to a gentle boil and thickens about 5 minutes. 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 remove the pan from the heat quickly as it thickens.
Chocolate Layer
Pour the pudding into the graham cracker pie shell. Refrigerate until firm, about 30 minutes.
Whipped Cream
Using a hand mixer, whip the heavy cream until you see traces in the cream. Add confectioners sugar and clear vanilla extract until peaks form. Fill a piping bag with a large round tip. Fill the piping bag with whipped cream and place large 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 quickly, and you will want to immediately remove the pudding from the heat at a boil.
Separating Eggs - There are many 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 split your fingers; gravity will do the rest.
In the Mood for Something Else?
Frequently Asked Questions
Apply a very slight amount of citrus juice such as lemon, lime, orange, or pineapple. The key here is to apply as little as possible. Adding too much will alter the flavor.
First, always use whole milk; other kinds are not as thick. Next, cook the pudding until it is thick. Undercooking pudding will result in a watery-like texture.
Yes, if you are not eating it immediately, I recommend storing it in the refrigerator. If left out too long, it can become a food safety concern.
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!
Did you make this? Leave a comment below and let me know how it turned out.
Recipe
Rich Chocolate Banana Cream Pie
Equipment
- 9-inch tart pan or pie dish
- Food Processor
- Whisk
- Medium saucepan
Ingredients
Crust
- 11 ounces (312g) chocolate graham crackers
- ¼ teaspoon (1.5g) salt
- 7 tablespoons (98g) butter (melted)
- 2 large bananas, ¼ inch thick slices
Pudding
- 2 cups (488g) whole milk
- ½ cup (100g) sugar
- ¼ cup (32g) corn starch
- 1 pinch salt
- 4 large egg yolks
- 2 tablespoons (28g) butter, cold, cut into six smaller sections
- 1 tablespoon (15g) dark or amber rum
- 7 ounces (198g) milk or dark chocolate melting wafers
Whipped Cream and Banana Topping
- 1 cup (238g) heavy cream
- 1 teaspoon (4g) clear vanilla extract
- 1 tablespoon (8g) confectioners sugar
- 1 banana, ¼ inch thick slices
Instructions
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.11 ounces (312g) chocolate graham crackers, ¼ teaspoon (1.5g) salt
- Melt unsalted butter and add to the graham cracker/salt mix. Pulse everything together to fully incorporate the butter.7 tablespoons (98g) butter (melted)
- Transfer the crumbs to the pie dish or 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.
- 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.2 large bananas, ¼ inch thick slices
Pudding
- Place the chocolate in a heat-safe bowl and set it aside.7 ounces (198g) milk or dark chocolate melting wafers
- In a 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 boils and becomes thick, about 5 minutes. Pour pudding over the 7 ounces chocolate. Whisk until smooth.Note: The pudding will go from loose to thick VERY fast. Be prepared to remove the pan from the heat as soon quickly.2 cups (488g) whole milk, ½ cup (100g) sugar, ¼ cup (32g) corn starch, 4 large egg yolks, 2 tablespoons (28g) butter, cold, cut into six smaller sections, 1 tablespoon (15g) dark or amber rum, 1 pinch salt
- Pour pudding over the chocolate and let sit for one minute. Whisk until smooth and the chocolate is fully incorporated. Pour the pudding into the graham cracker pie shell. Refrigerate until firm, about 30 minutes.7 ounces (198g) milk or dark chocolate melting wafers
Whipped Cream
- Whip heavy cream until you see traces in the cream. Add confectioners sugar and clear vanilla extract until peaks form. 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.1 cup (238g) heavy cream, 1 teaspoon (4g) clear vanilla extract, 1 tablespoon (8g) confectioners sugar, 1 banana, ¼ inch thick slices
Notes
- When making the pudding, continuously stir to avoid burning.
- The pudding begins to boil very quickly. Be prepared to remove it from the heat right away.
- Use confectioners sugar in whipped cream to help hold its shape. You can also use regular sugar if you do not have confectioners' sugar.
Nutrition
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