Ever since Thanksgiving when I made a banana cream pie for my dad, I’ve had my mind on a version that includes chocolate since I love the chocolate-banana combo, especially in smoothies. I adapted this recipe from the one I used to make coconut cream pie. The resulting pie is luscious and creamy, and with a chocolate flavor that is complimentary rather than overpowering. You can easily dress up the pie with some chocolate curls, shredded chocolate, and sliced bananas, and you can even add white chocolate into the mix, too. This is a great pie to make during the winter when berries are out of season…although I have to say now that we’re nearing the end of February , I am definitely itching to welcome spring! Hope you enjoy the pie, and have a happy Thursday!
Adapted from here.
- 1 pie crust
- 4 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 3 cups milk
- 1/4 cup semisweet chocolate chips
- 1 tsp vanilla
- 2 medium bananas, sliced
- 3/4 cup heavy whipping cream
Roll out the pie crust to 1/8″ thick. Place in a pie dish and crimp the edges, if desired. Preheat the oven to 425 degrees. Place a piece of parchment paper on the crust and then fill the crust with pie weights, dried beans, or dried rice. Blind bake the crust for about 30 minutes or until lightly browned. Let cool completely before filling.
In the meantime, make the filling. In a large sauce pan over medium heat, whisk together the sugar, cornstarch, and salt.
Stir in the milk. Cook, stirring constantly, until the mixture thickens. Boil for one minute longer, continuing to stir. In a small bowl, lightly beat the egg yolks.
Temper the yolks with some of the cornstarch mixture. Once tempered, pour the egg mixture into the sauce pan and whisk to combine with the cornstarch mixture. Boil one minute and then remove from the heat.
Place the chocolate chips in a small bowl.
Pour half the filling over the chocolate chips and stir until the chips melt and the mixture is well-combined.
Add the vanilla to the other half of the mixture and stir to combine. Cover the bottom of the crust with the sliced bananas.
Pour the chocolate filling over the bananas, and then pour the vanilla filling over the chocolate filling.
Press plastic wrap directly to the surface of the filling and refrigerate two hours or until set. In a medium bowl, beat the whipping cream until stiff peaks form. Once the filling has set, remove the plastic wrap from the pie and top the pie with the whipped cream. Cover and refrigerate until ready to serve.