Rich Chocolate Banana Cream Pie
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!
Frequently Asked Questions
How Do You Keep Bananas From Turning Brown?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.
How Do You Keep Banana Cream Pie From Getting Watery?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.
Do You Refrigerate Banana Cream Pie?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.
When Was Banana Cream Pie Invented?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.
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
- ▢ 11 ounces (312g) chocolate graham crackers
- ▢ 1/4 teaspoon (1.5g) salt
- ▢ 7 tablespoons (98g) butter (melted)
- ▢ 2 large bananas, 1/4 inch thick slices
- ▢ 2 cups (488g) whole milk
- ▢ 1/2 cup (100g) sugar
- ▢ 1/4 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, 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. 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
- 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
- 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
- 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.
- 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.
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