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Chocolate Banana Cream Pie

 Chocolate Banana Cream Pie
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!
6-8 ServingsPrep: 20 min. + chilling Cook: 5 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1 pastry shell (9 inches), baked
  • 4 ounces semisweet chocolate, melted
  • 2 medium firm bananas, sliced
  • Whipped cream and chocolate shavings, optional


  • 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.
  • 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.
  • Arrange bananas over filling. Carefully spoon chocolate custard over

2 of 2

Chocolate Banana Cream Pie (continued)

Directions (continued)

  • all. Refrigerate for at least 2 hours. Garnish with whipped cream
  • and chocolate shavings if desired. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 396 calories, 24 g fat (13 g saturated fat), 136 mg cholesterol, 225 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.