Chocolate Topped Banana Cream Pie
Indulge in the ultimate dessert with this Chocolate Topped Banana Cream Pie, a dazzling combination of creamy custard, fresh bananas, and indulgent chocolate ganache. This recipe starts with a buttery graham cracker crust baked to perfection, which serves as the foundation for layers of ripe banana slices and a rich, velvety homemade custard infused with vanilla. The grand finale is a glossy layer of semisweet chocolate ganache that adds a decadent touch to every bite. Perfect for gatherings or as a show-stopping dessert, this pie is as visually stunning as it is delicious. Easy to make with just 30 minutes of prep time, it’s a treat that’ll impress your guests and satisfy every sweet tooth. Keywords: chocolate topped banana cream pie, homemade custard, chocolate ganache topping, graham cracker crust, decadent dessert recipe.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 2.5 cups Whole milk
- 0.75 cups Granulated sugar
- 0.25 cup Cornstarch
- 0.25 teaspoons Salt
- 4 large Egg yolks
- 4 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 3 medium Ripe bananas
- 0.5 cups Heavy cream
- 0.75 cups Semisweet chocolate chips
- 0.5 cups Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool completely.
In a medium saucepan, whisk together milk, 0.75 cups sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble.
In a separate bowl, whisk egg yolks. Gradually pour a small amount of the hot milk mixture into the egg yolks while whisking to temper them.
Pour the tempered egg yolk mixture back into the saucepan and cook for another 2-3 minutes, stirring constantly, until thickened.
Remove from heat and stir in 4 tablespoons of butter and vanilla extract. Let the custard cool slightly.
Slice bananas and arrange them in a single layer on the cooled pie crust.
Pour the warm custard over the bananas, spreading it evenly. Refrigerate for at least 4 hours or until fully set.
To make the ganache topping, heat 0.5 cups of heavy cream in a small saucepan until just simmering. Pour it over the chocolate chips in a bowl and let it sit for 1-2 minutes, then stir until smooth.
Pour the ganache over the chilled pie and spread evenly across the top. Refrigerate for another 1-2 hours until the ganache is set.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 45.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 349 mg | 7% | |
*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.
