Old Fashioned Banana Cream Pie with Chocolate Pastry
Treat yourself to a slice of nostalgic indulgence with this **Old Fashioned Banana Cream Pie with Chocolate Pastry**. Combining the timeless charm of homemade banana cream pie with the richness of a cocoa-infused crust, this dessert is a show-stopping fusion of flavor and texture. The velvety vanilla custard is layered with ripe banana slices inside a perfectly flaky, buttery chocolate pastry, offering a delightful contrast in every bite. Topped with a cloud of freshly whipped cream and optional chocolate shavings, this pie is as visually stunning as it is delicious. Perfect for family gatherings or an elevated weeknight treat, this recipe is a must for banana and chocolate lovers alike. With its nostalgic flavors and modern twist, it's the ultimate homemade dessert that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 3 tablespoons ice water
- 2.5 cups whole milk
- 0.75 cup granulated sugar (for custard)
- 3 tablespoons cornstarch
- 0.25 teaspoon salt (for custard)
- 4 units large eggs
- 2 tablespoons unsalted butter (for custard)
- 2 teaspoons vanilla extract
- 3 units ripe bananas
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the flour, cocoa powder, sugar, and salt for the pastry.
Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Do not overmix.
Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Press the dough gently into the pan and trim any excess.
Dock the dough by pricking the base several times with a fork, then line it with parchment paper and weigh it down with pie weights or dried beans.
Bake in the preheated oven for 15 minutes, remove the weights, and bake for an additional 5 minutes. Let the crust cool completely.
In a medium saucepan over medium heat, warm the milk until just scalded (bubbles forming around the edges).
In a mixing bowl, whisk together the sugar, cornstarch, and salt. Add the eggs and whisk until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3-5 minutes).
Remove from heat and stir in the butter and vanilla extract until fully incorporated.
Slice the bananas and arrange them in the cooled chocolate pastry crust.
Pour the custard over the bananas, spreading it evenly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.
Chill in the refrigerator for at least 4 hours, preferably overnight.
When ready to serve, whip the heavy cream with powdered sugar until soft peaks form.
Spread or pipe the whipped cream over the chilled pie. Add extra banana slices or chocolate shavings for garnish, if desired.
Slice and serve immediately. Store leftover pie in the refrigerator.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 33.5 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 404 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.
