Chocolate Banana Cream Pie is a rich, indulgent dessert that combines a silky chocolate filling with layers of fresh bananas and whipped cream, all inside a crisp pie crust. It’s the perfect dessert for banana and chocolate lovers alike, offering a creamy and decadent experience with every bite.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or crushed chocolate wafers for extra chocolate flavor)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Chocolate Filling:
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Toppings:
- 2-3 ripe bananas, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: chocolate shavings, chocolate drizzle, or extra banana slices for garnish
Instructions:
Prepare the Crust:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs (or chocolate wafer crumbs), sugar, and melted butter. Stir until well combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake the Crust:
- Bake the crust in the preheated oven for 8-10 minutes, or until it is golden and firm. Remove from the oven and let it cool completely before adding the filling.
Prepare the Chocolate Filling:
- Make the Chocolate Custard:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk over medium heat until the mixture is smooth.
- In a separate bowl, lightly beat the egg yolks. Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them, then gradually whisk the egg mixture back into the saucepan.
- Thicken the Custard:
- Continue cooking the mixture over medium heat, whisking constantly, until it thickens and begins to bubble (about 5-7 minutes). Remove from heat and stir in the chocolate chips, butter, and vanilla extract until the chocolate is fully melted and the mixture is smooth.
- Cool the Filling:
- Let the chocolate custard cool for about 15-20 minutes, stirring occasionally, until it is slightly thickened but still pourable.
Assemble the Pie:
- Layer the Bananas:
- Arrange the sliced bananas in an even layer over the bottom of the cooled pie crust.
- Add the Chocolate Filling:
- Pour the cooled chocolate filling over the banana layer, spreading it out evenly. Smooth the top with a spatula.
- Chill the Pie:
- Cover the pie with plastic wrap, pressing the wrap directly onto the surface of the chocolate filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours or until fully set.
Add the Whipped Cream Topping:
- Whip the Cream:
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top the Pie:
- Spread the whipped cream over the chilled pie, creating swirls or peaks as desired. Garnish with extra banana slices, chocolate shavings, or a drizzle of melted chocolate.
Serve:
Slice and serve this Chocolate Banana Cream Pie chilled, enjoying the layers of rich chocolate, sweet bananas, and fluffy whipped cream. It’s a crowd-pleasing dessert that’s perfect for any occasion!
