Chocolate Banana Cream Pie

slice of banana chocolate cream pie on grey serving plate.

No ratings yet

This chocolate banana cream pie comes together with simple, reliable components- baked pie shell, chocolate pastry cream, bananas, and whipped cream.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Pie Dough:

300 g all-purpose flour (2¼ cup)
50 g granulated sugar (¼ cup)
1 teaspoon kosher salt
227 g unsalted butter (1 cup) cut into tablespoons, very cold
2 large egg yolks cold
5 Tablespoons ice water

Chocolate Pastry Cream:

30 g cornstarch (¼ cup)
150 g granulated sugar (¾ cup) divided
10 g unsweetened cocoa powder (2 Tablespoons) sift if clumpy
4 large egg yolks
454 g whole milk (2 cups or 475 ml) divided
28 g unsalted butter (2 Tablespoons)
58 g chocolate chip (2 oz or about ⅓ cup) *
¼ teaspoon kosher salt

Assembly Components:

42 g chocolate chips (about ¼ cup) melted*
2 medium bananas sliced, or more if desired
227 g heavy cream (1 cup) whipped cream to medium peaks*
chocolate shavings, chocolate curls, or sifted cocoa powder as desired

Instructions

Pie Dough:

In a large bowl, whisk together flour, sugar, and salt. Add in cold butter. Use a pastry blender (or two forks) to cut butter into flour mixture. Continue until mixture looks like coarse, pebbled sand.
Add egg yolks and ice water. Mix together with a spatula until mixture looks like a "shaggy mess" or scrambled eggs.
Dump onto a clean work surface (or work inside the large mixing bowl). Gently and quickly knead mixture together to form a cohesive dough. Knead JUST UNTIL the dough comes together.
Divide dough into two equal parts. Flatten into disks and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes. Alternatively, store in the fridge for up to 2 days.

See notes for link to mix pie dough using food processor .

Chocolate Pastry Cream Filling:

Line a half-sheet baking pan with plastic wrap, ensuring the sides of the pan are also covered. Set aside.
In a large bowl, whisk together cornstarch, about ½ cup of sugar, and cocoa powder. Add in egg yolks and about ½ cup of milk. Whisk until smooth. Set aside.
Pour remaining milk into a heavy bottomed sauce pot. Add remaining sugar. Set over medium-high heat. Stir occasionally to ensure the milk does not burn along the sides or bottom of the pan.
When the milk has boiled, slowly add about ¼ cup of hot milk into the egg mixture. Whisk constantly to distribute the heat. Continue to pour more milk until a couple tablespoons are left in the saucepan. Then pour the egg-milk mixture back into the saucepan.
Reduce to medium heat. Switch to a spatula. Stir constantly until the custard has thickened. To cook the cornstarch out, heat the custard until it boils for about 10-15 seconds. Remove from heat.
Stir in butter, chocolate chips, and salt until smooth.
Pour pastry cream into a plastic wrapped sheet pan. Spread evenly. Cover surface directly with plastic wrap and freeze for 15 minutes* until pastry cream has cooled to room temperature.
Remove from freezer. Transfer to another container. Cover surface directly with plastic wrap. Keep chilled in the fridge until ready to use

Pie Dough Baking:

Preheat oven to 375℉. Remove one portion of chilled pie dough from the refrigerator. Place on a lightly floured work surface. Roll dough into a circle about 10 inches in diameter and ¼-inch thick.

Tip: Place your pie plate upside down over the rolled dough to ensure it's the correct size with overhang.)

Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim excess dough, leaving about ½-inch overhang all around the rim.
Crimp, flute, or decorate the edges as desired. Cover with plastic wrap and refrigerate for 20 minutes while the oven preheats.
Remove chilled pie crust from refrigerator and remove plastic wrap. Line the crust with parchment paper and fill with pie weights, dried beans, or uncooked rice.
Bake for 20 minutes. Remove parchment and weights. Return pie crust to oven and bake for another 20-30 minutes, until the curst is firm, golden, and cooked throughout. Set aside to cool.

Pie Assembly:

Heat chocolate chips in the microwave for 30 second intervals at half power until melted. Stir as needed to ensure even melting. Pour melted chocolate into cooled pie shell. Spread into an even layer.
Arrange sliced bananas over chocolate layer. Spoon chocolate pastry cream over bananas. Spread into an even layer.
Dollop or spread whipped cream over pastry cream. Finish with chocolate shavings. Loosely cover with plastic wrap or keep in covered container in the fridge until ready to serve.

Notes

Pie dough recipes makes enough for two pieces. Use one and freeze the other portion.

Ingredients:

I recommend semi-sweet or dark chocolate chips.
2 medium bananas is enough for one layer. Use more bananas if you prefer more layers.

Whipped cream: Use a whisk or an electric hand mixer to beat cold heavy cream to medium, almost stiff peaks. For a sweet version, add one or two tablespoons of powdered sugar and 1 teaspoon vanilla extract to cream before beating.

Nutrition