Chocolate Banana Cream Pie recipe

This velvety, creamy and delicious Chocolate Banana Cream pie is to die for!

I made this Chocolate Banana Cream Pie in different occasions on Thanksgiving, Christmas and New Year. It was a big hit! Here are the reasons why. The naturally fragrant vanilla and chocolate custard is such a special treat that it is so hard to pass on. The buttery crust made by honey graham crackers has the perfect crumble and it melts right in your mouth. My family and friends love this Chocolate Banana Cream Pie so much which I got some many requests about the recipe.

Chocolate Banana Cream Pie

Prep Time 45 min Cook Time 15 min Total Time 1 hour 30 min Serves: 8

Ingredients

CRUST

1-1/2 cups chocolate Oreo cookies crumbs, remove the the cream fillings

6 tbsp unsalted butter, melted

FILLING AND TOPPING

1/3 cup granulated (white) sugar

1/4 cup cornstarch

4 large egg yolks

2-1/2 cups milk

2 tbsp unsalted butter

1 tbsp pure vanilla extract

3 oz dark chocolate or semisweet chocolate chips

3 medium bananas, sliced 1/2 inch thick

1-1/2 cups heavy cream

2 tbsp powdered sugar

Chocolate shavings, for garnish

Instructions

1. Preheat the oven to 350°. In a food processor, combine the Oreo cookies (without fillings) and melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9- to 10-inch, glass or ceramic pie plate. Bake for about 8 minutes, until the crust is lightly browned and set. Let it cool completely.
2. In a large saucepan, combine the granulated sugar with the cornstarch, egg yolks and 1/2 cup of the milk and whisk until smooth. Whisk in the remaining 2 cups of milk and cook over moderate heat, whisking constantly, until the custard is very thick, about 5 minutes. Remove from the heat and whisk in the butter and vanilla extract until the butter is melted. Pour half of the vanilla custard into a medium bowl.
3. Whisk the dark chocolate/semisweet chocolate chips into the custard in the saucepan until it is melted. Spread the chocolate custard evenly in the pie crust and top with the sliced bananas. Carefully spread the vanilla custard over the bananas. Refrigerate the banana cream pie until it is well chilled, at least 6 hours and preferably overnight.
4. In a medium bowl, using an electric mixer, beat the heavy cream with the powdered sugar until it is softly whipped. Mound the whipped cream on top of the pie. Garnish the banana cream pie with chocolate shavings and serve.