Chocolate Chip Banana Cream Pie
Indulge in the ultimate dessert delight with this luscious Chocolate Chip Banana Cream Pie—an irresistible blend of creamy banana custard, a chocolate chip cookie crust, and velvety whipped cream. This no-fuss recipe combines the iconic flavors of ripe bananas, rich chocolate, and buttery cookies to create a showstopping sweet treat that's perfect for any occasion. The marbled swirl of melted chocolate chips adds both visual flair and a decadent burst of flavor, while the airy whipped cream topping balances the dessert with a light, pillowy texture. Garnished with fresh banana slices and chocolate shavings, this pie is as stunning as it is delicious. Ready in just 40 minutes of prep and cooking time, this make-ahead dessert serves 8 and is ideal for parties, holidays, or simply satisfying your sweet tooth. Serve it chilled for the perfect creamy bite every time!
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Recipe Information
Ingredients
- 300 grams Chocolate chip cookies
- 100 grams Unsalted butter, melted
- 3 pieces Ripe bananas
- 100 grams Granulated sugar
- 3 tablespoons Cornstarch
- 500 milliliters Whole milk
- 4 pieces Egg yolks
- 2 teaspoons Vanilla extract
- 100 grams Dark chocolate chips
- 300 milliliters Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 banana Banana slices for topping
- 20 grams Chocolate shavings for garnish
Instructions
Preheat the oven to 175°C (350°F).
In a food processor, blend the chocolate chip cookies into fine crumbs.
Transfer the crumbs to a bowl and mix with melted butter until evenly combined.
Press the cookie mixture firmly into the bottom and up the sides of a 23 cm (9-inch) pie dish to form the crust.
Bake the crust for 8-10 minutes, then let it cool completely on a wire rack.
Mash two bananas in a medium saucepan. Add granulated sugar, cornstarch, milk, and egg yolks and whisk until smooth.
Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble.
Remove from heat and whisk in the vanilla extract. Let the banana custard cool slightly, then pour it into the cooled cookie crust.
Sprinkle the dark chocolate chips over the warm custard and gently swirl them in with a knife to create a marbled effect.
Refrigerate the pie for at least 4 hours or until fully set.
Using a stand mixer or hand mixer, whip the heavy cream and powdered sugar together until stiff peaks form.
Spread or pipe the whipped cream over the set custard layer.
Garnish with banana slices and chocolate shavings.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 49.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
