Best 20 Chocolate Banana Cream Pie Recipes

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Indulge in a delectable journey of flavors with our Chocolate Banana Cream Pie, a symphony of rich chocolate, velvety banana cream, and a flaky, buttery crust. This classic dessert is elevated with layers of textures and tastes that will tantalize your palate. Dive into the detailed recipe to discover the secrets behind the luscious chocolate ganache, the smooth banana cream filling, and the art of creating the perfect pie crust. Additionally, explore variations like the decadent Chocolate Peanut Butter Banana Cream Pie, the refreshing Banana Cream Pie with Nilla Wafer Crust, and the irresistible No-Bake Chocolate Banana Cream Pie. Each recipe offers unique twists and delightful surprises, catering to diverse preferences and dietary needs. Embark on this culinary adventure and create a masterpiece that will leave your loved ones craving for more.

Let's cook with our recipes!

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

Provided by Ina Garten

Categories     dessert

Time 7h10m

Yield 8 servings

Number Of Ingredients 17

2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish

Steps:

  • Preheat the oven to 350 degrees.
  • For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
  • Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
  • When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
  • Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

My husband loves banana cream pie, and I like chocolate, so I combined the two. It's our favorite dessert, which means I get a lot of practice making it!

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1-1/2 cups milk
1 cup heavy whipping cream
3 eggs yolks, lightly beaten
1 tablespoon butter
2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
4 ounces semisweet chocolate, melted
2 medium firm bananas, sliced
Whipped cream and chocolate shavings, optional

Steps:

  • In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. , Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. , Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.

Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 225mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE



Chocolate Peanut Butter Banana Cream Pie image

Provided by Anne Thornton, Host of Dessert First

Time 4h10m

Yield 1 (9-inch) pie

Number Of Ingredients 22

65 vanilla wafers cookies, finely crushed
1 stick butter, melted, plus more for pan
3 ripe bananas, peeled, thinly sliced on a diagonal
2 tablespoons fresh orange juice
1/2 cup peanut brittle, ground into crumbs
Chocolate Pudding, recipe follows
Peanut Butter Cream, recipe follows
2 cups heavy cream
1 teaspoons almond extract
1/4 cup confectioners' sugar
1/2 cup peanut brittle, broken into bite-size pieces
3/4 cup sugar
1/2 cup cocoa powder
1/3 cup all-purpose flour
2 eggs
4 egg yolks
2 cups milk, divided
4 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2/3 cup chilled heavy whipping cream

Steps:

  • Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
  • Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
  • Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
  • Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
  • Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
  • Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
  • Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
  • Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.

VANILLA CREAM PIE/CHOCOLATE/COCONUT/BANANA CREAM PUDDING



Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding image

This recipe came from a Betty Crocker Cookbook, 1972. I have since lost that book, however, I have always made my pudding, pies including the best banana pudding you will ever taste! I have altered the recipe to cook in the microwave, and have included stove top directions also. Every time I take this to a potluck, I have to give out recipes--so I thought I would just refer them here! I use this crust Recipe #174625 Enjoy!

Provided by Big Sis

Categories     Pie

Time 28m

Yield 10 Inch Pie

Number Of Ingredients 9

3/4 cup sugar
1/4 cup cornstarch
2 tablespoons cornstarch
1 teaspoon salt
4 cups milk
5 egg yolks, slightly beaten
3 tablespoons butter, softened
1 tablespoon vanilla
2 teaspoons vanilla

Steps:

  • Cooking on stovetop.
  • Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  • Microwave.
  • Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  • Variations:.
  • Chocolate Cream Pie:.
  • Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
  • Coconut Cream Pie:.
  • Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
  • Banana Pudding:.
  • Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
  • Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.

Nutrition Facts : Calories 200.1, Fat 9.1, SaturatedFat 5.1, Cholesterol 105.8, Sodium 315.2, Carbohydrate 24.5, Sugar 15.3, Protein 4.5

COCONUT BANANA CHOCOLATE CREAM PIE



Coconut Banana Chocolate Cream Pie image

What's not to like about this pleasing pie from Mary Jones of St. Louis, Missouri? It's easy to prepare and chock-full of delicious ingredients.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1-1/3 cups cold water
2/3 cup nonfat dry milk powder
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup reduced-fat whipped topping, divided
1/2 teaspoon coconut extract, divided
2 medium ripe bananas, cut into 1/4-inch slices
1 chocolate crumb crust (9 inches)
1 tablespoon sweetened shredded coconut, toasted

Steps:

  • In a bowl, stir water and milk powder until powder is dissolved. Add pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup whipped topping and 1/4 teaspoon extract. Layer banana slices in the crust; top with pudding mixture. Cover and refrigerate. , Combine remaining whipped topping and extract; spread over pudding. Sprinkle with coconut. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CREAM PIE (CHOCOLATE, COCONUT, AND BANANA VARIATIONS)



Cream Pie (Chocolate, Coconut, and Banana Variations) image

Hands down, the BEST cream pie recipe I've ever tasted! It was passed down from my mom, who got it from a neighbour while living briefly in Los Angeles way back in 1969. The chocolate variation has been the universal birthday 'cake' in my family for almost as long as I can remember. I've adapted it to be more microwave friendly and even less time-consuming than the original. (Cooking time is cooling time) In case you don't have a microwave or just want to try this on the stovetop, see my cousin CrystalB's Recipe#108268 for the method.

Provided by Swan Valley Tammi

Categories     Pie

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
2 eggs or 3 egg whites
1 tablespoon margarine
1 teaspoon vanilla
1 (9 inch) pie crusts, pre-baked

Steps:

  • In a microwavable bowl, mix sugar, flour, and salt.
  • In a separate bowl, whisk milk and eggs or egg whites. Add to dry ingredients.
  • Microwave for two minutes and stir.
  • Return to microwave for one minute intervals, stirring in between, until custard starts to cook. (3 or 4 more minutes. I generally quit cooking after a 1-inch ring of cooked custard forms around the edge of the bowl.).
  • Remove from microwave and add margarine and vanilla.
  • Cool slightly and pour into pie crust. Cover with wax paper and refrigerate 2 hours before serving.
  • *Chocolate Cream Pie: Add 1/2 cup semi-sweet chocolate chips with margarine and vanilla and mix until chips are completely melted. Pour into crust.
  • *Banana Cream Pie: Slice 2 or 3 bananas into bottom of pie crust before pouring pie filling over top.
  • *Coconut Cream Pie: Add 1/2 cup coconut with margarine and vanilla and pour into pie crust.
  • Serve with whipping cream and garnishes of your choice.

BANANA CREAM PIE WITH CHOCOLATE-CHIP-COOKIE CRUST



Banana Cream Pie with Chocolate-Chip-Cookie Crust image

Categories     Milk/Cream     Chocolate     Fruit     Dessert     Bake     Kid-Friendly     Quick & Easy     Banana     Walnut     Spring     Chill     Bon Appétit     Small Plates

Yield Makes 8 servings

Number Of Ingredients 15

Nonstick vegetable oil spray
1 pound purchased frozen semisweet chocolate chip cookie dough, thawed
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks
2 1/3 cups whole milk
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon dark rum
2 teaspoons vanilla extract
3 medium bananas, peeled, cut into 1/2-inch-thick slices
1 cup chilled whipping cream
2 tablespoons powdered sugar
Chocolate curls (optional)

Steps:

  • Spray 9-inch-diameter glass pie dish with nonstick spray. Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough for another use). Press dough evenly onto bottom and up sides of dish, building high-standing dough edge on rim of dish. Sprinkle with 1/2 cup nuts; press nuts into dough. Pierce dough all over with toothpick. Freeze crust 1 hour.Position rack in bottom third of oven and preheat to 350°F. Fold 36-inch-long piece of foil lengthwise into thirds, forming 36x4-inch strip. Place pie dish on baking sheet. Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip. Bake crust until golden and dry to touch, about 25 minutes. Cool completely.
  • Meanwhile, whisk 1/3 cup sugar, cornstarch, and salt to blend in heavy medium saucepan. Whisk in yolks; gradually add milk, whisking until smooth. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in butter, rum, and 1 teaspoon vanilla. Transfer to large bowl; cool to lukewarm, whisking occasionally, about 45 minutes.
  • Spread 1 cup custard in crust. Top with 3 sliced bananas, then remaining custard, covering bananas completely. Chill pie until filling sets, about 2 hours. Beat cream, powdered sugar and remaining 1 teaspoon vanilla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 and up to 8 hours. Garnish pie with chocolate curls, if desired. Cut into wedges and serve.

CHOCOLATE COOKIE CRUST BANANA CREAM PIE



Chocolate Cookie Crust Banana Cream Pie image

Provided by Dave Lieberman

Categories     dessert

Time 2h12m

Yield 10 servings

Number Of Ingredients 13

2 cups coarse chocolate cookie crumbs, plus 1/4 cup for topping
1/4 cup dark brown sugar
6 tablespoons unsalted butter, melted
3 cups whole milk
4 large egg yolks
1 teaspoons vanilla extract
1/2 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
4 ripe bananas (about 1 1/2 pounds total), peeled, halved lengthwise, and sliced 1/4-inch thick
1 cup heavy cream, whipped to soft peaks
2 tablespoons sugar
A few drops vanilla extract

Steps:

  • Make the crust:
  • Preheat oven to 350 degrees F.
  • Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely.
  • For filling:
  • Heat the milk over medium heat until warmed, but not boiling. Beat the yolks in a large bowl. Slowly whisk the warm milk into the yolks and add the vanilla. Whisk sugar, cornstarch, and salt together in heavy medium saucepan. Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens and you can see the tracks from the whisk in the bottom of the pan, about 6 minutes. Remove from heat. Transfer custard to large bowl and fold in bananas; cover bowl with plastic wrap and cool custard completely in refrigerator, about 1 1/2 hours.
  • When custard has chilled, make topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form. Fold in most of the remaining chocolate cookie crumbs, reserving a few for garnish.
  • Stir custard to loosen, if necessary. Spread over bottom of prepared crust. Top with whipped cream mixture. Refrigerate until ready to serve. Scatter remaining chocolate crumbs over top just before serving.

WHITE CHOCOLATE BANANA CREAM PIE



White Chocolate Banana Cream Pie image

This recipe is from Classic Home Desserts - and they got it from the Buckhead Diner in Atlanta, GA. Prep time includes time to chill the dough.

Provided by The Giggle Box

Categories     Tarts

Time 2h

Yield 8 serving(s)

Number Of Ingredients 21

1/2 cup cold unsalted butter, cut into pieces
1/4 cup sugar, plus
1 1/2 teaspoons sugar
2 teaspoons beaten eggs
1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 cup milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon cold unsalted butter, cut in pieces
1 1/2 ounces white chocolate, chopped
white chocolate curls (optional)
6 ounces white chocolate, chopped
1 cup heavy cream, chilled
4 ripe bananas
1/2 lemon, juice of
1 1/2 tablespoons banana liqueur or 1 1/2 tablespoons rum
1 1/2 tablespoons white Creme de Cacao or 1 1/2 tablespoons Amaretto
unsweetened cocoa powder, for dusting top of pie

Steps:

  • To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
  • Add the egg pulsing or tossing to combine.
  • Add the flour and mix until it is just incorporated, no longer.
  • Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
  • Preheat the oven to 350°F, place the oven rack in the lower third of the oven.
  • Roll out the dough on a floured surface until it is about 1/8 inch thick.
  • Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
  • If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
  • Trim off the excess dough, leaving a 3/4 inch overhang.
  • Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
  • Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
  • Bake the shell until the sides are set, about 12 minutes.
  • Carefully remove the weights and foil and gently prick dough all over with a fork.
  • Continue to bake until pale gold and baked through, about 5 minutes.
  • Cool the pie shell completely on a wire rack.
  • Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
  • Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
  • Whisk in the cornstarch until smooth.
  • Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
  • Repeat once or twice.
  • Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
  • Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
  • Strain the custard into a clean bowl.
  • Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
  • Shortly before serving time, whip the cream until nearly stiff.
  • Thinly slice the bananas and toss with the lemon juice.
  • Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
  • Fill the cooled pie shell with the filling.
  • Gently scatter the chocolate curls over the filling, covering the tart completely.
  • Very lightly dust the chocolate curls with cocoa powder and serve.
  • To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
  • Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
  • With a spatula, spread out the chocolate into an even 1/8 thick layer.
  • Set aside to cool to room temperature.
  • Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
  • Continue to form chocolate curls with the remaining chocolate.
  • With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.

OLD-FASHIONED BANANA CREAM PIE WITH CHOCOLATE PASTRY



Old-Fashioned Banana Cream Pie With Chocolate Pastry image

MMMmmmm. Found this recipe in my local grocer's flyer. Love the banana and chocolate combo. The crust stuck in the pan a bit when I made it, thus the suggestion to lightly spray the pan before you start. Preparation does not include chilling time of about 2 hours.

Provided by SharleneW

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour
1/3 cup sugar
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter, cut into chunks
1 large egg yolk
1/2 teaspoon vanilla
3/4 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 1/4 cups milk
4 large egg yolks
2 tablespoons butter
2 teaspoons vanilla
3 ripe bananas (about 6 oz. each)
1 cup whipping cream
chocolate shavings (optional) or unsweetened cocoa (optional)

Steps:

  • To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
  • Add butter, whirl, or rub in with our fingers until fine crumbs form.
  • Add egg yolk and vanilla; whirl or mix with a fork until blended.
  • Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork.
  • Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes.
  • Let cool on a rack at least 1 hour.
  • To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt.
  • Add milk and whisk to blend.
  • Whisk over medium heat until mixture boils and thickens.
  • Do not scorch.
  • Remove from heat.
  • In a small bowl, beat egg yolks to blend.
  • Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan.
  • Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
  • Remove from heat and stir in butter and 1 teaspoon vanilla.
  • Spread a thin layer of warm custard over bottom.
  • Peel bananas and slice half into pie, covering bottom evenly.
  • Pour half the warm custard evenly over bananas.
  • Repeat to layer remaining bananas and custard.
  • Cover surface of custard with plastic wrap.
  • Chill until cold, at least 2 hours.
  • In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
  • Mound on pie and swirl to cover.
  • Top with chocolate shavings, if desired.

BANANA CREAM PIE WITH CHOCOLATE LINING



Banana Cream Pie with Chocolate Lining image

I do not have the willpower to turn down a piece of this pie, no matter how full I am... it's that good.

Provided by Candice

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Yield 8

Number Of Ingredients 14

1 ½ cups graham cracker crumbs
¼ cup butter, melted
2 tablespoons brown sugar
2 (1 ounce) squares bittersweet chocolate
2 tablespoons heavy whipping cream
3 cups low-fat milk
¾ cup white sugar
2 eggs
½ cup all-purpose flour
2 tablespoons Irish whiskey
4 bananas
2 tablespoons lemon juice
1 cup heavy whipping cream
2 tablespoons Irish whiskey

Steps:

  • Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.
  • Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.
  • Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.
  • Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.
  • In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.
  • Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.
  • Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.
  • Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.

Nutrition Facts : Calories 521.7 calories, Carbohydrate 63.3 g, Cholesterol 115.2 mg, Fat 25.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.7 g, Sodium 206 mg, Sugar 41.8 g

CHOCOLATE-BANANA ICE CREAM PIE



Chocolate-Banana Ice Cream Pie image

Provided by Food Network Kitchen

Time 5h10m

Yield 6-8 servings

Number Of Ingredients 8

60 vanilla wafer cookies (about three-quarters of a 12-ounce box)
1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional)
1 stick unsalted butter, melted
2 medium bananas
1 pint vanilla ice cream
1 pint chocolate ice cream
1 cup heavy cream
2 teaspoons confectioners' sugar

Steps:

  • Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
  • Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.
  • Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.

CHOCOLATE CHIP BANANA CREAM PIE



Chocolate Chip Banana Cream Pie image

This rich treat is a hit every time I serve it. The chilled filling, brimming with bananas, is refreshing, and the cookie crust provides a chocolaty crunch. -Taylor Carroll, Parkesburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2-1/3 cups 2% milk
5 large egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract, divided
3 medium firm bananas
1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar

Steps:

  • Cut cookie dough in half widthwise. Let 1 portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla., Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 481 calories, Fat 30g fat (17g saturated fat), Cholesterol 182mg cholesterol, Sodium 205mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE



Peanut Butter-Chocolate Banana Cream Pie image

My family loves this recipe. I found it in a Kraft food & family book. I will give the original recipe here. I have made a few changes for our family such as I like Reeses peanut butter and I use Semi-Sweet Chocolate Chips if I don't have the bakers chocolate. I hope you all enjoy it as much as we do. Shortcut: You can substitute a prepared Nilla Pie Crust for the Nilla wafers and butter. Cooking time is actually refrigeration time.

Provided by lmc69101

Categories     Pie

Time 3h30m

Yield 1 Slice, 8-10 serving(s)

Number Of Ingredients 9

35 vanilla wafers, finely crushed
1/4 cup butter, melted
2 medium bananas, halved lengthwise, quartered
2 (1 ounce) baker's semi-sweet chocolate baking squares, divided
1/2 cup peanut butter
2 cups milk
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix
2 cups thawed Cool Whip Topping, divided
2 tablespoons planters cocktail peanuts, coarsely chopped

Steps:

  • Preheat oven to 350°F
  • Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of a 9-inch pie plate.
  • Bake 5 to 8 minute or until golden brown. Cool completely; top with bananas.
  • Make chocolate curls from 1/2 square of the chocolate; reserve for garnish.
  • Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bannans; top with the remaining 1 cup whipped topping.
  • Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

THE ULTIMATE CHOCOLATE COCONUT BANANA CREAM PIE



The Ultimate Chocolate Coconut Banana Cream Pie image

Looking for a dessert that combines nostalgia with a modern twist? This chocolate, banana and coconut combination is simply pie heaven!

Provided by Gay Lea Foods Co-operative(R)

Categories     Trusted Brands: Recipes and Tips     Gay Lea Foods Co-operative®

Time 3h

Yield 8

Number Of Ingredients 17

1 ½ cups all-purpose flour
⅓ cup cocoa powder
⅓ cup granulated sugar
¼ cup sweetened flaked coconut
½ teaspoon salt
¾ cup cold, cubed Gay Lea Salted Butter
1 egg yolk
2 tablespoons ice water
2 ½ cups milk
⅔ cup granulated sugar
⅓ cup cornstarch
2 egg yolks, beaten
2 tablespoons Gay Lea Salted Butter
1 tablespoon vanilla extract
3 bananas, thinly sliced
1 canister Gay Lea Real Coconut Whipped Cream
Toasted coconut

Steps:

  • Crust: Pulse flour with cocoa,1/3 cup sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk 1 egg yolk with 2 tablespoons (30 mL) ice water; pulse into flour mixture until it clumps together.
  • Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.
  • Filling: Whisk milk with 2/3 cup sugar and cornstarch in a heavy saucepan set over medium heat. Bring to a boil, stirring often, until thickened. Whisk some of the hot milk mixture into 2 beaten egg yolks. Whisk back into remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.
  • Line cooled shell with bananas. Pour hot filling over top to cover bananas completely. Cool to room temperature; chill for at least 2 hours or up to 2 days. Just before serving, remove ring and arrange on serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut.

Nutrition Facts : Calories 565.7 calories, Carbohydrate 70.9 g, Cholesterol 148.5 mg, Fat 29.6 g, Fiber 3.3 g, Protein 7.7 g, SaturatedFat 19.6 g, Sodium 409.6 mg, Sugar 39.1 g

PEANUT-BUTTER CHOCOLATE BANANA CREAM PIE



PEANUT-BUTTER CHOCOLATE BANANA CREAM PIE image

NO WORDS EXCEPT SLAP YOUR MOMMA GOOD!!!

Provided by Kimi Gaines

Categories     Fruit Desserts

Time 35m

Number Of Ingredients 9

35 nila wafers, finely crushed (about 1 cup)
1/4 c butter, melted
2 squares, semi-sweet chocolate, divided
1/2 c peanut butter
2 bananaa, cut lengthwise in half, then crosswise into quarters
2 pkg 3.4 ounce instant vanilla pudding
2 c cold milk
2 c frozen whipped topping, thawed
2 Tbsp coarsely chopped salted peanuts

Steps:

  • 1. HEAT OVEN TO 350F. MIX WAFER CRUMBS AND BUTTER UNTIL WELL BLENDED; PRESS ONTO BOTTOM AND UP SIDE OF 9-INCH PLATE. BAKE 5-8 MINUTES OR UNTIL GOLDEN BROWN. COOL COMPLETELY. MEANWHILE, MAKE CHOCOLATE CURLS FROM 1/2 CHOCOLATE SQUARE.
  • 2. MICROWAVE REMAINING 1 1/2 CHOCOLATE SQUARES AND PEANUT BUTTER IN MICROWAVEABLE BOWL ON HIGH 1 MINUTE; STIR UNTIL CHOCOLATE IS COMPLETELY MELTED AND MIXTURE IS WELL BLENDED, PLACE BANANAS IN CRUST; DRIZZLE WITH MELTED CHOCOLATE.
  • 3. BEAT PUDDING MIXES AND MILK IN LARGE BOWL WITH WHISK 2 MINUTES. STIR IN COOL WHIP. SPREAD OVER BANANAS; TOP WITH REMAINING WHIPPED TOPPING.
  • 4. REFRIGERATE 3 HOURS. TOP WITH CHOCOLATE CURLS AND NUTS JUST BEFORE SERVING.

DOUBLE CHOCOLATE BANANA CREAM PIE



DOUBLE CHOCOLATE BANANA CREAM PIE image

Categories     Chocolate     Dessert     Bake     Frozen Dessert     Banana

Yield 8 servings

Number Of Ingredients 19

1 cup plain all purpose flour
4 oz (1 stick) unsalted butter, chilled
1/4 cup water
1/4 teaspoon salt
1/4 cup cocoa powder
1/4 cup sugar
3/4 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips
2 medium bananas, sliced
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla
Chocolate curls, for garnish (optional)

Steps:

  • Dump flour, cocoa, and sugar onto a clean countertop or pastry board. Cut butter into chunks and place on top. Flip chunks so they are coated. Press the butter into the flour with the heel of your non-dominant hand. With your pastry scraper in your dominant hand, scrape up some of the flour and butter and flip it over the pile. Press and scrape until you see more butter flakes than loose flour. Make a well in the middle of the pile & pour the water into it. Working quickly, use your finger tips to blend and distribute the water evenly into the dough. Then, scrape up the dough with your scraper and fold it over itself until you have a somewhat cohesive lump of dough. Collect into a ball, wrap tightly with plastic, and put in the fridge for about 30 minutes. Roll out dough and gently press into a 9" pie pan. Line crust with foil or parchment paper and fill with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove weights and lining, then bake an additional 10-15 minutes until set. Allow to cool. --- Mix sugar, flour and salt in a medium saucepan. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thick, about 2 minutes, then remove from heat. Beat egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture. Return saucepan to the heat and bring to boil again, stirring constantly. Lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute. Remove from heat and quickly stir in butter and vanilla. Add chocolate chips to filling & stir until melted and smooth. Cool for 5 minutes, then pour half into pie shell. Slice banana and place on filling, then add remaining filling. Refrigerate until cold. Whip cream, sugar, and vanilla; beat until cream holds peaks. Top with whipped cream.

BANANA CREAM PIE WITH CHOCOLATE LINING



Banana Cream Pie With Chocolate Lining image

From Didi Emmons' Vegetarian Planet. This pie features a custardy homemade filling that is surprisingly easy to make. Definitely worth the effort over store bought pudding. The chocolate adds a special kick. Plan ahead, this needs to cool for a few hours!

Provided by sofie-a-toast

Categories     Pie

Time 30m

Yield 12 serving(s)

Number Of Ingredients 17

1 1/2 cups graham cracker crumbs or 1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
3 ounces dark chocolate
2 tablespoons heavy cream
3 cups low-fat milk
3/4 cup white sugar
2 eggs
1/2 cup white flour
2 tablespoons vanilla extract
1/2 teaspoon almond extract
1 pinch salt
4 ripe bananas
2 tablespoons lemon juice
1 cup heavy cream
1 tablespoon Irish whiskey or 1 tablespoon vanilla extract
1/4 cup sugar

Steps:

  • Preheat oven to 375°F Combine the graham cracker crumbs with the butter and brown sugar in a bowl and stir well. Press into a 10-inch pie plate and pat evenly along bottom and sides. Bake the crust for 8-10 minutes. Let cool.
  • Melt the chocolate and 2 T cream together (I use the microwave). Whisk together until smooth. Spoon onto the bottom of the crust and let cool at least 15 minutes.
  • Meanwhile, make the filling: Heat the milk in a heavy-bottomed saucepan. When the milk is just about to boil, take it off the heat. In a med. bowl, whisk together the sugar, eggs and flour. Slowly add the hot milk to the bowl, whisking constantly. Then, transfer the mixture back to the saucepan and bring to a boil, whisking constantly. Continue whisking for 3 minutes or until thick. Take the pan off the heat and add a pinch of salt, vanilla and almond extract. Let cool for 20 minutes.
  • Slice the bananas and toss with lemon juice. Lay half the banana slices on the chocolate-lined crust. Pour the filling over and top with the rest of the banana. Chill the pie for at least 2 hours. Serve topped with whipped cream (made by mixing the vanilla/whisky, sugar and cream till stiff peaks form).

BANANA CHOCOLATE CREAM PIE



Banana Chocolate Cream Pie image

English toffee bits add a buttery crunch to this cool and creamy layered pie created by our Test Kitchen.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 sheet refrigerated pie pastry
3/4 cup plus 2 tablespoons 2% milk
1/3 cup instant chocolate pudding mix
1/4 cup English toffee bits or almond brickle chips
1 small ripe banana, sliced
3/4 cup whipped topping

Steps:

  • Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Sprinkle toffee bits over crust; layer with banana and pudding. Spread with whipped topping. Refrigerate for at least 1 hour before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 339 calories, Fat 16g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 416mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-SWIRL BANANA CREAM PIE



Chocolate-Swirl Banana Cream Pie image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield About 10 servings

Number Of Ingredients 12

4 eggs
2/3 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt
2 cups whole milk
3 teaspoons vanilla extract
2 tablespoons unsalted butter, melted
4 ounces bittersweet chocolate
1 1/2 cups heavy cream
2 teaspoons dark rum
4 medium bananas, peeled and cut into 1/4-inch slices
1 chocolate crumb crust (see recipe)

Steps:

  • Whisk the eggs in a medium bowl. Whisk in 2/3 cup of sugar, the flour and the salt. Scald the milk in a medium saucepan. Whisking constantly, add the milk to the egg mixture. Pour the mixture back into the pan, place over medium heat and keep stirring until it comes to a boil, about 8 minutes.
  • Scrape the mixture into a bowl and stir in 2 teaspoons of vanilla and the butter. Place a sheet of plastic wrap directly on the custard and refrigerate or place over a bowl of ice until cold.
  • Put the chocolate and 1/2 cup of cream in a double boiler over hot but not simmering water. Stir often until chocolate is melted and mixture is smooth. Remove from heat and stir in the rum. Set aside 3 tablespoons of the mixture.
  • Arrange half of the bananas in a single layer in the pie shell. Cover with half of the custard. Dab half of the chocolate mixture, by spoonfuls, over the custard. Use a butter knife to swirl the chocolate into the custard. Top with another layer of bananas. Cover with the remaining custard and swirl the other half of the chocolate into it.
  • Whip 1 cup of cream to soft peaks. Add 2 tablespoons of sugar and 1 teaspoon of vanilla and whip until cream just holds a firm peak. Spread the whipped cream over the pie.
  • Warm the reserved chocolate if necessary to get a pourable consistency. Drizzle or pipe the chocolate over the whipped cream. Refrigerate for several hours before cutting.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 26 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 247 milligrams, Sugar 36 grams, TransFat 0 grams

Tips:

  • For a creamier pie, use heavy cream instead of milk.
  • If you don't have a pastry bag, you can use a spoon to dollop the whipped cream onto the pie.
  • For a vegan version of this pie, use almond milk and vegan chocolate chips.
  • To make a gluten-free pie, use a gluten-free pie crust.
  • If you don't have time to make the whipped cream, you can use store-bought whipped cream.

Conclusion:

No matter how you choose to make it, this chocolate banana cream pie is sure to be a hit! With its creamy filling, rich chocolate flavor, and delicious banana topping, this pie is perfect for any occasion.

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