Chocolaty Banana Cream Pie Recipe

5 1 2
Chocolaty Banana Cream Pie Recipe
Chocolaty Banana Cream Pie Recipe photo by Taste of Home
Publisher Photo

Chocolaty Banana Cream Pie Recipe

Read Reviews
5 1 2
Publisher Photo
I have three daughters, and this is their favorite pie to help make and to eat. Most of the time, we make two pies so there's enough for seconds.—Lynn McAllister, Mt. Ulla, North Carolina
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked
  • 2 medium firm bananas, sliced
  • 1 cup whipped topping
  • Chocolate curls and additional sliced bananas, optional

Directions

In a large saucepan, combine the sugar, cornstarch, cocoa, salt and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla.
Pour half of the filling into pastry shell. Top with sliced bananas and remaining filling. Refrigerate for 3-4 hours.
Garnish with whipped topping. Decorate with chocolate curls and additional bananas if desired. Yield: 6-8 servings.
Originally published as Chocolate Banana Cream Pie in The Best of Country Cooking Annual 2005, p116

Nutritional Facts

1 piece: 419 calories, 16g fat (9g saturated fat), 29mg cholesterol, 263mg sodium, 64g carbohydrate (42g sugars, 1g fiber), 5g protein.

  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked
  • 2 medium firm bananas, sliced
  • 1 cup whipped topping
  • Chocolate curls and additional sliced bananas, optional
  1. In a large saucepan, combine the sugar, cornstarch, cocoa, salt and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla.
  2. Pour half of the filling into pastry shell. Top with sliced bananas and remaining filling. Refrigerate for 3-4 hours.
  3. Garnish with whipped topping. Decorate with chocolate curls and additional bananas if desired. Yield: 6-8 servings.
Originally published as Chocolate Banana Cream Pie in The Best of Country Cooking Annual 2005, p116

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forChocolaty Banana Cream Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lurky27 User ID: 1251896 54695
Reviewed Jan. 30, 2010

"Make sure to keep stirring until mixture thickens. Otherwise the sauce pan will burn."

Loading Image