Rich dark chocolate banana cream pie is where flavor and texture meet to form a perfect decadent relationship.
This is dessert is delicious — and super easy to make!
Is there anything better than two amazing ingredients combing into one dessert? It’s like the superhero of desserts. Dramatic? Maybe. It’s just chocolate banana cream pie is so delicious I got super excited trying to describe it.
Last week my sister-in-law commented on how much she loves Banana Cream Pie. I thought it was the perfect opportunity to adapt my banana cream pie recipe and make a rich dark chocolate version. I loved this so much that instead of sharing the leftovers, I kept them all for myself.
Specific Ingredient Notes for Making Rich Dark Chocolate Banana Cream Pie
Chocolate Graham Crackers – to make this pie as chocolaty as possible, I used chocolate graham crackers. If you feel that is too much chocolate, substitute at a 1:1 ratio for regular graham crackers or vanilla wafers. If you want more chocolate (I mean, who doesn’t?) I recommend using Oreo’s with the filling removed.
Unsalted Butter – When baking always use unsalted butter. By using unsalted butter you are able to control how much salt is in your recipe. Also, if possible, I recommend using cultured or European butter. This type of butter is rich and will make the flavor in your recipes pop.
Dark Chocolate Melting Wafers – I recommend using dark chocolate melting wafers, particularly Ghirardelli. I find that Ghirardelli melts easily and has a high sugar content that tastes great.
Rum – I use very little rum and it add a slight edge. However this ingredient can be omitted and the recipe will still taste great.
Tips for Making BCP
Making banana cream pie is actually very easy to make. The hands-on work is about 15 minutes. However, the setting time is about two hours (an hour for the crust and an hour for the pudding.) If you choose to top the pie with whipped cream, add another ten minutes to make and pipe.
To make the crust, you will want to grind down the chocolate graham crackers to a fine crumb. To achieve the finest crumb, I recommend using a food processor. If you do not have a food processor, you can achieve a fine crumb by placing the crackers in a freezer bag and crushing them with a rolling pin. Just make sure you remove the air from the bag first.
The filling for banana cream pie is actually a pudding. When making the pudding, you will cook the ingredients on the stovetop for about five minutes on medium heat before the pudding begins to boil. During this time, continuously whisk the pudding. As the pudding thickens, it will begin to boil. This stage happens very quickly, and you will want to be ready to remove the pudding from the heat immediately at a boil.
There are many different ways to separate egg yolks and whites. I use only one method, and I swear by it, separate eggs using your hands! I crack the egg and slightly separate my fingers. The egg whites will naturally fall between my fingers. If there is a little egg white left, I pull it down. This method provides the cleanest separation and will give you picture-perfect yolks (see picture above).
Banana cream pie stores very easily. However, the bananas do brown after a short time in the refrigerator. I recommend if you are making this pie the day before, add the bananas on top of the pie at the last minute for the freshest look.
Great British Baking Show Bake
Season 2, Episode 5, Signature – Pies
Bakers were asked to make a family pie in this episode. I honestly had no idea what a family pie was, and I had to look it up. I am still amazed that families have signature meat pies passed down from generation to generation. It might be because I am American, but that is just nothing I have ever heard of.
Soooooo….. Hear me out on this one….. My mom was a lover of all things sweets. She literally woke up with doughnuts, had a Hershey bar for lunch, followed by a Blizzard for dinner. I am seriously not joking. My mom had the greatest sweet tooth of all time and somehow remained skinny her entire life (so unfair).
Given those facts, I think it’s only fair that I count a rich dark chocolate banana cream pie as a family pie. It is truly the only type of pie my mom would have made (or really bought at Marie Calendars).
Let me know in the comments if you approve or object to counting this bake as a family pie.
GBBO Count: 21 down, 259 to go!
Rich Dark Chocolate Banana Cream Pie
- 9-inch pie plate or tart pan
- Food Processor
- Medium saucepan
- 11 ounces chocolate graham crackers
- 7 tablespoons butter (melted)
- ¼ teaspoon salt
- 2 large bananas, 1/4 inch thick slices
- 7 ounces chocolate
- 2 cups whole milk
- ½ cup sugar
- ¼ cup corn starch
- 4 large egg yokes
- 1 tablespoon dark or amber rum
Whipped Cream and Banana Topping
- 1 cup heavy cream
- 1 teaspoon clear vanilla extract
- 1 tablespoon powdered sugar (confectioners)
- 1 banana, 1/4 inch thick slices
- Place the 11 ounces of chocolate graham crackers and a pinch of salt in a food processor. Using long pulses, ground the crackers into a fine crumb.
- Melt 7 tablespoons of unsalted butter and add to the graham cracker/salt mix. Pulse everything together to fully incorporate the butter.
- 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 banana's along the bottom of the crust.
- Place the 7 ounces of dark chocolate in a heat-safe bowl and set it aside.
- In a saucepan over medium heat whisk together the 2 cups of whole milk, 1/2 cup sugar, 1/4 cup cornstarch, and a pinch of salt.
- Continue whisking and add the four egg yolks one at a time. Whisk for three minutes. Then add 2 tablespoons of cold butter and one tablespoon of rum. Continue to whisk until the pudding boils and is very thick, about 5 minutes. Quickly remove the pan from heat once it thickens.
- Pour pudding over the 7 ounces dark chocolate and whisk to incorporate.
- Pour the chocolate pudding into the graham cracker pie shell. Refrigerate to firm up, about 30 minutes.
- Whip one cup of heavy cream with 1 tablespoon of confectioner's sugar and 1 teaspoon of clear vanilla extract until it forms soft peaks. Spoon or pipe on top of the banana cream pie.
- Slice one banana into 1/4 thick slices. Arrange on top. (Optional)
- I added an extra tablespoon of butter to the crust because I live in a very dry climate. If you live in a moist climate you can reduce by one full tablespoon.
- When making the pudding continuously stir to avoid burining.
- The pudding begins to boil very quickly. Be prepared to remove it from the heat right away.
- When making the whipped cream I used confectioners sugar to help the cream hold its shape. If you do not have confectioners sugar, you can also use regular sugar.