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Creamy Chocolate-Banana Pie

You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. —Diane Nemitz, Ludington, Michigan
  • Total Time
    Prep: 20 min. + chilling Bake: 25 min. + chilling
  • Makes
    8 servings


  • Pastry for single-crust pie
  • 2/3 cup plus 1/4 cup sugar, divided
  • 1/2 cup all-purpose flour
  • 1 envelope unflavored gelatin
  • 1-1/4 cups half-and-half cream
  • 3 large egg yolks, lightly beaten
  • 1 cup sour cream
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 1 ounce unsweetened chocolate, melted
  • 4 medium bananas, sliced
  • 1/2 cup heavy whipping cream
  • Shaved unsweetened chocolate, optional


  • On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack.
  • Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes.
  • Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours.
  • Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 562 calories, 30g fat (19g saturated fat), 159mg cholesterol, 201mg sodium, 61g carbohydrate (33g sugars, 3g fiber), 11g protein.

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  • William
    Apr 12, 2020

    This pie was a fail for me. Followed recipe exactly which took forever to make. The pie even looked like the picture on here when completed. However, the taste was bland and just not great. Not worth the time and effort for a such a poor tasting dessert .

  • Mlipari
    Dec 26, 2019

    This was absolutely delicious! The only change I made was the crust. I used a store bought graham cracker crust instead. The pudding takes a lot of time and stirring over the double boiler but is worth it. It never reached 160 degrees but it thickened up so I took it off the stove and it ended up being perfect. I brought the pie to a Christmas dinner and there were many other desserts but everyone said this was the best! The chocolate layer was amazing, and was a great contrast to the banana layer. I would definitely make this again!