Description

Indulge in this rich and creamy Chocolate Banana Cream Pie, featuring a buttery graham cracker crust, luscious chocolate pudding filling, layers of ripe banana slices, and a fluffy whipped cream topping dusted with cocoa powder. This classic dessert is perfect for any occasion and impresses with its smooth texture and balanced flavors.

Ingredients

For the Crust

1 cup graham cracker crumbs (from 10 large crackers)
2 tbsp granulated sugar
1/4 cup melted butter

For the Chocolate Pudding Filling

2/3 cup sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole or 2% milk
4 large egg yolks
3 oz finely chopped dark chocolate (about 60% cocoa)
2 tablespoons butter
1 teaspoon vanilla extract

For the Banana Layer

2 large ripe bananas (peeled and sliced)

For the Whipped Cream Topping

1 1/2 cups whipping cream
3 tbsp granulated sugar
1/2 tsp vanilla extract
cocoa powder (for dusting, optional)

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Instructions

Prepare the Crust: Preheat the oven to 350ºF. In a 9-inch pie plate, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crumb mixture evenly into the bottom and up the sides of the pie plate using a flat-bottomed glass or measuring cup. Bake the crust for about 10 minutes until set and fragrant. Remove from oven and let it cool on a wire rack.
Set Up Ice Bath: Prepare a large bowl filled with ice and cold water. This will be used to cool the pudding quickly after cooking.
Make the Chocolate Pudding Filling: Off the heat, whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk to dissolve the cornstarch completely. Add the egg yolks and whisk to combine. Place the saucepan over medium-high heat and cook the mixture, stirring constantly, until the first large bubble forms and sputters. Reduce heat to low and cook for an additional 2-3 minutes, stirring continuously until the pudding thickens. Remove from heat. If lumps exist, strain the pudding through a fine mesh sieve into a medium bowl.
Add Chocolate and Flavorings: Stir the finely chopped dark chocolate and butter into the hot pudding until melted and smooth. Mix in the vanilla extract. Place the bowl into the prepared ice bath and stir frequently until the pudding cools to room temperature, approximately 10 minutes.
Assemble the Pie: Pour half of the cooled chocolate pudding into the baked pie crust. Evenly arrange half of the banana slices on top of the pudding. Spoon the remaining pudding over the bananas, followed by the rest of the banana slices. Cover the pie with plastic wrap, pressing it directly onto the pudding surface to avoid forming a skin in any exposed areas. Refrigerate for at least 2 hours to set.
Make the Whipped Cream Topping: Just before serving, beat the whipping cream with an electric mixer until soft peaks form. Add sugar and vanilla extract and continue beating until stiff peaks are achieved.
Serve: Pile the whipped cream generously over the pie. Optionally, dust the whipped cream with cocoa powder for garnish. Slice and serve chilled for best taste.

Notes

For best results, use ripe yet firm bananas to avoid browning inside the pie.
To prevent the bananas from browning too quickly before assembling, you can toss the slices lightly with lemon juice.
If you prefer a stronger chocolate flavor, use chocolate with higher cocoa content (70% or more).
Cover the pie directly with plastic wrap on the pudding surface to prevent a skin from forming.
Pie is best served within 2 days of preparation for optimal freshness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American