Recipe Detail

Chocolate Banana Custard Pie

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Number of Servings:


  1. 1 - refrigerated or homemade single pie crust (such as Pillsbury)
  2. 1/4 cups - all-purpose flour
  3. 1/4 cups - unsweetened cocoa
  4. 3/4 cups - granulated sugar divided
  5. 3 tablespoons - granulated sugar
  6. 6 - large egg yolks
  7. 2 cups - half-and-half
  8. 1 cups - semi-sweet chocolate chips
  9. 3 teaspoons - vanilla extract divided
  10. 5 - or 6 medium bananas - about 2 pounds divided
  11. 2 cups - heavy whipping cream
  12. - chocolate shavings or chocolate curls optional, for garnish


Preheat oven to 350 degrees F. Fit piecrust into 9-inch pie plate; fold edges under and crimp. Prick bottom and sides of crust with a fork. Line piecrust with aluminum foil or parchment paper and fill to rim with pie weights or dried beans. Place prepared piecrust on a large rimmed baking sheet. Bake 10 minutes. Remove weights and foil and bake until crust is golden brown, 10-12 minutes longer.

Remove from baking sheet and cool on a wire rack while preparing filling.

Whisk together flour, cocoa, salt and 3/4 cup of sugar in medium-sizes heavy saucepan; set aside. Whisk together egg yolks and half-and-half in a medium bowl. Gradually whisk egg mixture into sugar mixture until well combined. Cook over medium-low heat, whisking constantly, until it just begins to bubble and is thick enough to hold soft peaks when whisk is lifted, 10 to 12 minutes. Remove saucepan from heat; whisk in chocolate chips and 2 teaspoons of vanilla. Whisk constantly until chocolate melts and mixture is smooth.

Peel and cut half of the bananas into 1/2-inch-thick slices on a sharp diagonal. Place bananas in bottom of prepared crust, covering bottom of crust. Pour chocolate mixture over bananas and smooth out the mixture with a spoon or spatula. Place plastic wrap directly on the warm filling, touching the entire surface of the filling, and chill until set, at least 8 hours or overnight.

Beat heavy whipping cream and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until foam, about 30-60 seconds. Gradually add remaining 3 tablespoons sugar; continue beating until soft peaks form, 2 to 4 more minutes.

Just before serving, peel and cut remaining bananas into 1/2-inch-thick slices on a sharp diagonal angle and arrange the banana slices on top of the chilled pie. Cover with whipped cream and garnish with chocolate shavings or curls, if desired.


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