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. I strongly recommend making the pudding from scratch if you have the time. It is so easy, and the flavor is unbeatable.
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 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 the salt 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.
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 remove the pudding from the heat at a boil immediately.
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.
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.
Did you make this? Leave a comment below and let me know how it turned out.
Rich Chocolate Banana Cream Pie
- 9-inch tart pan or pie dish
- Food Processor
- Medium saucepan
- 11 ounces (312g) chocolate graham crackers
- ¼ teaspoon (1.5g) salt
- 7 tablespoons (98g) butter (melted)
- 2 large bananas, 1/4 inch thick slices
- 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, 1/4 inch thick slices
- Place the chocolate graham crackers and a pinch of salt in a food processor. Using long pulses, ground the crackers into a fine crumb.
- Melt 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 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.
- Place the chocolate in a heat-safe bowl and set it aside.
- 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.
- 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
- 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, 1/4 inch thick slices
- 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 confectioner sugar in whipped cream to help hold its shape. You can also use regular sugar if you do not have confectioners’ sugar.