| Level: | Intermediate |
| Total: | 2 hr 12 min |
| Prep: | 30 min |
| Inactive: | 1 hr 30 min |
| Cook: | 12 min |
| Yield: | 10 servings |
Ingredients
- 2 cups coarse chocolate cookie crumbs, plus 1/4 cup for topping
- 1/4 cup dark brown sugar
- 6 tablespoons unsalted butter, melted
- 3 cups whole milk
- 4 large egg yolks
- 1 teaspoons vanilla extract
- 1/2 cup sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 4 ripe bananas (about 1 1/2 pounds total), peeled, halved lengthwise, and sliced 1/4-inch thick
- 1 cup heavy cream, whipped to soft peaks
- 2 tablespoons sugar
- A few drops vanilla extract
Instructions
- Make the crust:
- Preheat oven to 350 degrees F.
- Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely.
- For filling:
- Heat the milk over medium heat until warmed, but not boiling. Beat the yolks in a large bowl. Slowly whisk the warm milk into the yolks and add the vanilla. Whisk sugar, cornstarch, and salt together in heavy medium saucepan. Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens and you can see the tracks from the whisk in the bottom of the pan, about 6 minutes. Remove from heat. Transfer custard to large bowl and fold in bananas; cover bowl with plastic wrap and cool custard completely in refrigerator, about 1 1/2 hours.
- When custard has chilled, make topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form. Fold in most of the remaining chocolate cookie crumbs, reserving a few for garnish.
- Stir custard to loosen, if necessary. Spread over bottom of prepared crust. Top with whipped cream mixture. Refrigerate until ready to serve. Scatter remaining chocolate crumbs over top just before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 581 |
| Total Fat | 31 g |
| Saturated Fat | 14 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 3 g |
| Sugar | 44 g |
| Protein | 7 g |
| Cholesterol | 132 mg |
| Sodium | 374 mg |
Reviews
This is a great recipe. It was very tasty, light and not too sweet. The only problem was wit the crust. The taste was great but by chopping the coolies coarsely the crust did not stay together. It came out in pieces. Next time I will finely chop the cookies for the crust and add a little more butter. This way the crust hopefully will come out like a true crust. Several recipes call for coarsely chopping nuts, cookies, etc. for the crust and it never works out. It does not make a true crust and you need a crust for a pie. This one I will make again.
This is a fantastic banana cream pie recipe! The homemade banana pudding is delicious and the chocolate crust makes it! I even added some chopped wallnuts to the whipped cream topping for some extra crunch! Overall a great banana cream pie recipe!
fabulous!!have been looking for a good banana cream pie recipe without using boxed banana pudding and this one was great.
This is the BEST banana cream pie, ever!!! The dark brown sugar melted into the crust is one of the highlights of this dish. I also use oreo cookies instead of chocolate wafer cookies for the crust. You will have leftover filling, but all the more to dunk the extra oreos in:) Also, the measurements make for perfect flavoring, even for the whipped cream…great taste and consistency every time I have made it.
it look good and i wish i had it to eat with my whole family lol
This pie had great taste, but it was too liquidy. Also, if you are unable to find chocolate cookies, like me, and are reluctant to use pre-made pie crusts, try using chocolate graham crackers. I added a tad more brown sugar, and it was quite good. And rather than using crumbs on top, I shaved some dark chocolate onto the whipped cream, and it was tasty.
I love banana cream pie usually but not this one. I don’t know if I did something wrong since my filling came out very lumpy and thick. I might have cooked it too long. The flavor of the filling tasted like there might have been something missing. To me, it was kind of bland when I served it. I used a ready made chocolate pie crust which tasted good and made the pie easier to make. I did love the whipped cream on top. It was just the right amount of sweetness and came out very thick and creamy. At least I got a great whipped cream recipe that I plan on using from now on. Thanks Dave. You’re a cutie!
My wife is a huge banana fan, especially banana creme pie. I put this together one Sunday after church, chilled it and had it for dessert that night and she was ecstatic with the result (I am the cook in the house). It keeps for a couple of days, but is better served within 2-3 hours of making.
This recipe is not only cost effective but can be altered with low fat ingrediants and still taste great! I’ve had many requests for the recipe and love to use my extra ripe bananas for a new treat.
The crust was to thick, as was the filling. The filling needs at least 1/2 cup more milk and more flavor. Was missing something. I’ve made much better custards. The whipped cream was the best part. As for difficulty, I would rate it as ‘easy’ not ‘medium’. I am a cook and this just didn’t do it. Sorry Dave.