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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!
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
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.
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.
Frequently Asked Questions
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.
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.
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.
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!
Rich Chocolate Banana Cream Pie
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
- 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. (This is the pudding.) Pour pudding over the 7 ounces 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.2 cups (488g) whole milk, ½ cup (100g) sugar, ¼ cup (32g) corn starch, 4 large egg yolks, 2 tablespoons (28g) butter, cold, 1 tablespoon (15g) dark or amber rum, 1 pinch salt
- Pour pudding over the chocolate. Whisk until smooth. 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 soft peaks begin to form.1 cup (238g) heavy cream, 1 teaspoon (4g) clear vanilla extract, 1 tablespoon (8g) confectioners sugar, 1 banana, ¼ inch thick slices
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.
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. If you do not have confectioners' sugar, you can also use regular sugar.
Nutrition
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