Rich Chocolate Banana Cream Pie

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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!

Decorated banana cream pie on a cake stand. — Decorated and Ready to Eat

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
Ingredient Notes
How to Make Chocolate Banana Cream Pie
Pro-Tips
Frequently Asked Questions
Storing
Great British Baking Show Bake
Recipe

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.

Side view of finished pie — Slice of Pie

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.

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

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.

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

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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 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; other kinds 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 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.

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.