chocolate cream filling:

5 oz. semi-sweet chocolate, chopped
1/2 cup heavy cream or half-and-half

  • put chocolate in a heat-safe bowl
  • heat cream/half-and-half to just boiling, pour over chocolate, and rest 2 minutes
  • stir until chocolate is melted, smooth, and glossy (it will get grainy first)
  • if using half-and-half, return to the pot and heat until it gets glossy
  • rest 10 minutes

1/2 cup heavy cream

  • beat until soft peaks form, then fold into chocolate
  • pour into prepared pie crust, then chill 2 hours

custard filling:

5 tbsp. sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt

  • mix in a small saucepan

3 egg yolks
1 1/4 cup (10 oz.) half and half

  • add yolks and stir, then add half-and-half a little a time, stirring to incorporate and breaking up any lumps
  • heat over medium heat while stirring, until thickened and bubbling (it’s fine if it gets lumpy)

1 tbsp. butter
1 tsp. vanilla

  • remove pot from heat and stir in butter and vanilla
  • whisk until smooth, then cover with plastic wrap, pressing against the custard surface to prevent a skin forming
  • rest at room temperature for 1 hour, then chill 1 hour

assembly:

  • prepare an oreo crust or chocolate pie crust (see below) or pastry crust
  • fill crust with chocolate cream filling and chill as direct
  • top with banana slices and add cooled custard on top
  • decorate with more bananas then chill for 2 hours
  • before serving, top each slice with whipped cream and sliced bananas

chocolate pie crust:

1 1/4 cup flour
1/4 tsp. salt
1/4 tsp. baking powder
2 tbsp. cocoa powder
1 tbsp. sugar
8 tbsp. (1 stick) cold butter, cubed
4-5 tbsp. cold water

  • add dry ingredients to food processor, and pulse to combine
  • add butter and pulse until the texture is a coarse meal
  • slowly add water, pulsing after each addition, until the dough clumps together and forms a ball
  • roll crust out on a floured surface, to fit a 9” pie pan
  • press crust into pan, trim edges, and poke holes in the bottom of the crust with a fork
  • bake at 425°F for 10 minutes, then cool to room temperature

Source: https://houseofyumm.com/chocolate-banana-cream-pie/print/9023/

2019-07-18 11:17:54: Like this pie a lot, but don’t think the crust is the best option (hard to work with dough, resulting in overthick crust, and the flavor’s not great, either). Would rather have an Oreo crust (see Oreo Mini Cheesecakes).

Also, we could do a traditional custard (like in Berry Trifle).

2021-07-16: Used the oreo pie crust, and chilled with just the chocolate, bananas, and custard filling. Topped each piece with whipped cream and dusted with oreo crumbs. This is definitely better than the chocolate crust and topping the whole pie before cutting.

2026-07-13: updating the recipe as i’m making it now, and where half-and-half can be subbed for heavy cream (and where it can’t).