This Chocolate Banana Cream Pie has been part of our Easter table for as long as I can remember. It’s one of those recipes that somehow became tradition somewhere along the way, and we now love the familiarity. There is no planning involved, it simply shows up each spring. It wouldn’t feel like Easter in our home without it!
Before we proceed, I feel the need to make note of the old photographs in the post. It’s probably one of those if you don’t mention it no-one will notice things, but, well, I mentioned it. I will update them soon, these are simply all I had on hand in my camera roll, and I wanted to get this recipe to you sooner than later. So consider these photos placeholders until prettier pictures are available.
What I love most about this pie is that it’s completely from scratch, but still made with simple, familiar ingredients. A stovetop custard thickens in just a few minutes, then gets divided into two layers. One stays classic and vanilla, while the other becomes a soft chocolate cream. Sliced bananas are tucked between the layers, and the whole pie is finished with freshly whipped cream and chocolate shavings.
I do admit it’s a little more involved than my typical recipes, but not difficult. Just a few extra steps, and the result feels special enough for a holiday table. Which is exactly what special occasion desserts are intended for.
This is also a wonderful make-ahead dessert. In fact, it’s best when prepared several hours in advance, or even the night before. The layers settle, the bananas soften slightly, and everything comes together beautifully.
Just whip the cream a few moments before serving and your masterpiece is ready.
If you’re looking for a classic, from-scratch Easter or springtime dessert, this Chocolate Banana Cream Pie is a lovely one to add to your table. It’s simple, nostalgic, and always well loved.
And if you’re looking for a little something extra, a drizzle of my Homemade Chocolate Syrup isn’t a terrible idea.
Chocolate Banana Cream Pie (From Scratch)
Ingredients
Method
- Roll out prepared pie crust and place in a 9" pie plate. Crimp or pinch edges to finish the crust. Place the crust in freezer for 15 minutes before baking (optional).
- Line crust with foil and fill with pie weights or dried beans. Bake at 350°F for 20 minutes. Remove from the oven and carefully remove weights and foil (weights will be hot). Bake an additional 10 minutes to brown. Set aside and cool completely.
- In a medium saucepan, mix sugar, flour, and salt. Whisk in 1 cup of milk until smooth, and bring to a gentle boil over medium heat, continuously stirring. Continue cooking until smooth and thick, stirring the entire time. This will take about 2 minutes. Remove from heat.
- In a separate bowl, whisk egg yolks with the remaining cup of milk. Temper the egg/milk mixture with small, gradual amounts of the slightly cooled milk/sugar/flour mixture. Then whisk this back into the saucepan containing the remaining milk mixture.
- Return pan to the heat and bring to a boil again over medium heat, stirring constantly. Lower the heat and cook until mixture reaches pudding-like consistency. This will take 1–2 minutes. Add butter once thickened. Strain custard through a fine mesh strainer, pressing with a rubber spatula.
- Transfer half the filling mixture to a small bowl and set aside. Add chocolate to the remaining filling and stir until chocolate melts.
- Allow both fillings to cool for 5 minutes, then pour vanilla filling into prepared pie crust. Arrange sliced bananas in a single layer on top of the filling. Spread chocolate filling on top. Cover and refrigerate for several hours, or overnight.
- When ready to serve, whip cream until almost stiff. Add sugar and vanilla, and beat until cream holds peaks. Spread across the cooled pie filling. Garnish with chocolate shavings and serve.
One Response
No need to apologize for the older picture, I love seeing your former home {homes}!
Thank you for sharing family recipes, they are the best.
Wishing you God’s blessing for your family. Happy Easter!