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Homemade chocolate banana cream pie topped with fresh whipped cream and chocolate shavings

Chocolate Banana Cream Pie (From Scratch)

Our family's traditional Easter dessert! Maybe it will become yours.
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Ingredients
  

Pie Crust
  • You will need a single pie crust for this recipe.
Filling
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 tsp salt
  • 2 cups whole milk
  • 3 egg yolks
  • 1 tbsp butter
  • 2 tsp vanilla
  • 1/4 cup semi-sweet chocolate chips
  • 2 medium bananas, sliced
Topping
  • 1 cup heavy cream
  • 2-3 tbsp sugar
  • 1/2 tsp vanilla
  • chocolate shavings, grated from a bar of chocolate

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer half the filling mixture to a small bowl and set aside. Add chocolate to the remaining filling and stir until chocolate melts.
  7. 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.
  8. 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.

Notes

This might seem like a fussy, multi-step recipe, which is not my standard. But that’s part of what makes it a special occasion dessert!