I fell in love with it after having it in a San Diego restaurant. I looked online for a recipe, but I couldn’t find one, so I tried it on my own and it worked! It was me! If you’d prefer, you may also use walnuts or other nuts.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- ¼ cup chopped pecans
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 cup heavy whipping cream
- ½ cup white sugar
- 2 large bananas, sliced
- 1 (3.9 ounce) package instant chocolate pudding mix
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor’s Note). Let cool.
- Beat cream cheese and confectioners’ sugar until smooth, and spread in the pie shell.
- Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
- Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.
- Get tips on blind-baking your pastry in our
- article.
Nutrition Facts
| Calories | 573 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 16 g |
| Sodium | 407 mg |
| Sugars | 41 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
This was a hit at our house… the whipped topping does flatten if you make it all at once and let it sit over night. I do suggest making half for the filling and doing the topping when you’re ready to eat it. The flavors were great!!
Very simple, but was a huge hit. The flavors go together surprisingly well, and the banana is not overpowered. I left out the nuts for people who don’t like them, and didn’t miss them.
This is the 4th time I am trying to write this review (remember the done button is not the enter key!) Okay here goes… Awesome pie but I made some small changes. (1) To the cream cheese I added 1/4c chopped, semisweet chocolate chips and 1tsp vanilla extract. (2) I used a small bag of chopped nuts like you would buy for ice cream topping instead of the pecans in the crust. (3) For the milk in the chocolate pudding I used half 2% and half heavy whipping cream!
I’ve made this pie on many holidays for many years and it’s always a hit. Very rich but not overly sweet. The suggestion to make the night before is a good one!
I thought this looked and sounded so good, but the banana flavor was so overwhelming. It overshadowed all other ingredients. Not sure how to tone that down a little. My guests politely ate it, but nobody really liked it. I would consider making it with no banana-just a chocolate cream pie, maybe.
This is delicious. I substituted a premade nilla wafer pie crust instead. I think that the cream cheese filling layer was a bit too cheesy. It may have benefited from a different type of cheese, or a bit less cheese and some cream.
Made it for Valentine’s Day. Monkey pie variation: add 1/2 cup peanut butter to cream cheese mixture. Wow, rich! But soooo good.
My husband loved it and had two big slices!
Let me say that, because of what was on hand, I changed this a bit but am certain the original is even better and this turned out wonderful! I used a graham cracker crust and no nuts for swiftness and ease. Also, because I was afraid I would run out of room, did not use all of the second banana – and could and should have. Everything else was as directed. Mouth full of awesomeness with each bite. Can’t wait to try it with the pecans in the crust; just didn’t have time to make a crust! Thanks for sharing, Jeannette
Made it exactly as stated in the recipe. Brought to a potluck dinner and everyone loved it! Thanks
I made some alterations to cut back on the sugar, but it was pretty tasty.
I haven’t tried it yet so I gave it three stars for the instructions–no mention of the milk necessary to make the pudding in the ingredient list. Also, if you read through, it appears as though perhaps you’re supposed to add a second layer of bananas before the final layer of whipped cream (how stiff should that cream be?) All in all, this sounds great and I’m going to make it tomorrow. But it will be more like when I come up with an idea of my own and make it on the spot, winging it, if you will, rather than following a clear recipe. Something clearly was “lost in translation.”
Chocolate and bananas and pecans–enough said!
Loved this pie! It was super easy to make. The only change I made was to add banana pudding to the whipped cream instead of adding sugar. It adds a yummy taste to the whipped cream and helps to keep the whipped cream from getting runny.
3/12:used graham cracker crust, great. and cool whip also great. the premade crust was small 6oz so i halfed the cream cheese part to make room. put the pecans on top of the last layer of cool whip.
I made this pie this weekend for my Super Bowl party. It was a huge hit! I only strayed from the recipe using Cool Whip instead whipping the cream, as others have said, just for the convenience.
Yum!! I made this for a “Super Bowl” party. I didn’t whip the cream for the top until an hour before I was ready to serve it. I garnished it with a few chopped pecans and some shaved chocolate. It was so pretty and so good! Everyone loved it! The next time I made it, I took it over the top by making the home made pie filling for “Double Chocolate Pie” which was enough for the two pies I needed. I continued with the recipe as posted and it was to die for!
So easy and so tasty! I was feeling supremely lazy when I made this and blended the banana into the cream cheese and choc pudding layers.
I won 2nd place in a pie contest at work with this recipe!!! It is very delicious!!!
My husband declared this pie to be too sweet. I agree, and think that 1/2 sugar added to the whipping cream is not necessary, and actually feels a bit gritty. If I make it again I will either cut the white sugar out completely or reduce it by half.
I substituted fat free whipped topping and omitted the pecans and it is setting in the fridge now. I KNOW this is going to be good and so EASY. This will be a keeper! It is very good, however the cream cheese was a little over-powering, next time will use 1/2 the amount.