Chocolate Banana Cream Pie Recipe
Chocolate Banana Cream Pie Recipe photo by Taste of Home
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Chocolate Banana Cream Pie Recipe

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My husband loves banana cream pie, and I like chocolate, so I combined the two. It's our favorite dessert, which means I get a lot of practice making it!
TOTAL TIME: Prep: 20 min. + chilling Cook: 5 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 5 min.
MAKES: 6-8 servings


  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 cups milk
  • 1 cup heavy whipping cream
  • 3 eggs yolks, lightly beaten
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked
  • 4 ounces semisweet chocolate, melted
  • 2 medium firm bananas, sliced
  • Whipped cream and chocolate shavings, optional

Nutritional Facts

1 piece: 396 calories, 24g fat (13g saturated fat), 136mg cholesterol, 225mg sodium, 41g carbohydrate (23g sugars, 1g fiber), 5g protein.


  1. In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla.
  2. Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir.
  3. Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired. Yield: 6-8 servings.
Originally published as Chocolate Banana Cream Pie in Country Extra May 1999, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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tcavman15 User ID: 1537577 72134
Reviewed May. 23, 2014

"This is one of my family's favorite pies that I make. It's perfect as is. However, I have used fat free half&half instead of whipping cream and white Splenda Blenders instead of sugar (I don't know if it's still available in stores) and it turned out ok too. I love the semi-sweet chocolate because otherwise it would be too sweet for my taste. Also, I recommend using bananas that aren't too ripe, to keep it from being too sweet."

nicolegalvan879 User ID: 7502798 52615
Reviewed Nov. 23, 2013

"I have made this recipe for the last six years since I found it on Taste of Home Magazine. Everyone I'm the family absolutely loves it and I've never had a complaint about the chocolate!!!!"

jenluv37 User ID: 3627926 72672
Reviewed Dec. 26, 2009

"This wasn't exactly what I expected. The vanilla pudding came out great but the chocolate pudding didn't match the rest of the flavors. The semi-sweet seemed to really compete with the flavor of the bananas. I think I would use milk chocolate chips next time so the banana wasn't overpowered."

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