Best 12 Double Chocolate Banana Cream Pie Recipes

CREAMY CHOCOLATE-BANANA PIE

Steps:

• 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.

CHOCOLATE BANANA CREAM PIE

Steps:

• In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. , Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. , Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.

DOUBLE BANANA CREAM PIE

Steps:

• Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on rack while oven heats.
• Meanwhile, roll dough on a lightly floured surface to a 12-inch diameter circle approximately 1/8-inch thick. Transfer dough to a 9 1/2-inch pie dish and trim edges so there is a 1/2-inch overhang. Use excess dough to press crust into pie plate. Fold edge of crust back on itself and press, as desired, into a decorative crust. (Can be made 2 days ahead and kept covered in refrigerator until ready to use.)
• Pierce bottom of crust all over with a fork. Line pie with aluminum foil so it overhangs slightly and covers edges of pie crust and fill with uncooked rice, dried beans, or baking weights. Place pie dish on baking sheet and bake until crust is set and edges are slightly puffed up, about 25 minutes.
• Gather foil together and remove along with weights. Continue to bake crust until it is thoroughly golden, about 15 minutes. Remove to a wire rack and let cool a few minutes before filling.
• Meanwhile, peel 1 banana and place in a blender with milk, egg yolks, cornstarch, sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to a simmer over medium heat and cook, stirring constantly until mixture bubbles and is thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Set aside to cool slightly.
• Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3 bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3 hours.
• In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
• Yield: about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
• Prep Time: 5 minutes
• Inactive Prep Time: 30 minutes
• Ease of preparation: intermediate
• Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
• When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
• Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.
• Yield: 1 1/2 cups
• Prep Time: 8 minutes
• Ease of preparation: easy

CHOCOLATE BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees.
• For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
• Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
• When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
• Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.

DOUBLE CHOCOLATE BANANA CREAM PIE

Steps:

• Dump flour, cocoa, and sugar onto a clean countertop or pastry board. Cut butter into chunks and place on top. Flip chunks so they are coated. Press the butter into the flour with the heel of your non-dominant hand. With your pastry scraper in your dominant hand, scrape up some of the flour and butter and flip it over the pile. Press and scrape until you see more butter flakes than loose flour. Make a well in the middle of the pile & pour the water into it. Working quickly, use your finger tips to blend and distribute the water evenly into the dough. Then, scrape up the dough with your scraper and fold it over itself until you have a somewhat cohesive lump of dough. Collect into a ball, wrap tightly with plastic, and put in the fridge for about 30 minutes. Roll out dough and gently press into a 9" pie pan. Line crust with foil or parchment paper and fill with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove weights and lining, then bake an additional 10-15 minutes until set. Allow to cool. --- Mix sugar, flour and salt in a medium saucepan. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thick, about 2 minutes, then remove from heat. Beat egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture. Return saucepan to the heat and bring to boil again, stirring constantly. Lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute. Remove from heat and quickly stir in butter and vanilla. Add chocolate chips to filling & stir until melted and smooth. Cool for 5 minutes, then pour half into pie shell. Slice banana and place on filling, then add remaining filling. Refrigerate until cold. Whip cream, sugar, and vanilla; beat until cream holds peaks. Top with whipped cream.

DOUBLE-CHOCOLATE COCONUT BANANA CREAM PIE

Steps:

• Melt 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 1 Tbsp. for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas and 1/4 cup coconut.
• Beat pudding mix and milk with whisk 2 min.; stir in extract. Pour over coconut.
• Refrigerate 4 hours or until firm. Top with COOL WHIP, remaining coconut and reserved crumb mixture just before serving.

CHOCOLATE BANANA CREAM PIE

Steps:

• Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
• Arrange banana slices over chocolate.
• Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
• Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

DOUBLE BANANA CREAM PIE

Steps:

• Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on rack while oven heats.
• Peel 1 banana and place in a blender with milk, egg yolks, cornstarch, sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to a simmer over medium heat and cook, stirring constantly until mixture bubbles and is thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Set aside to cool slightly.
• Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3 bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3 hours.
• Whipped cream:.
• Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
• When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
• Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.

WHITE CHOCOLATE BANANA CREAM PIE

Steps:

• To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
• Add the egg pulsing or tossing to combine.
• Add the flour and mix until it is just incorporated, no longer.
• Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
• Preheat the oven to 350°F, place the oven rack in the lower third of the oven.
• Roll out the dough on a floured surface until it is about 1/8 inch thick.
• Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
• If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
• Trim off the excess dough, leaving a 3/4 inch overhang.
• Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
• Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
• Bake the shell until the sides are set, about 12 minutes.
• Carefully remove the weights and foil and gently prick dough all over with a fork.
• Continue to bake until pale gold and baked through, about 5 minutes.
• Cool the pie shell completely on a wire rack.
• Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
• Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
• Whisk in the cornstarch until smooth.
• Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
• Repeat once or twice.
• Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
• Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
• Strain the custard into a clean bowl.
• Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
• Shortly before serving time, whip the cream until nearly stiff.
• Thinly slice the bananas and toss with the lemon juice.
• Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
• Fill the cooled pie shell with the filling.
• Gently scatter the chocolate curls over the filling, covering the tart completely.
• Very lightly dust the chocolate curls with cocoa powder and serve.
• To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
• Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
• With a spatula, spread out the chocolate into an even 1/8 thick layer.
• Set aside to cool to room temperature.
• Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
• Continue to form chocolate curls with the remaining chocolate.
• With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.

CHOCOLATE BANANA PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
• Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
• Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
• Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.

CREAMY NO-BAKE CHOCOLATE-BOTTOM BANANA PIE

Steps:

• Microwave chocolate and 1-1/2 cups COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Reserve 2 Tbsp. chocolate sauce; pour remaining mixture into crust. Refrigerate until ready to use.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP.
• Slice banana; place evenly over chocolate layer in crust. Cover with pudding mixture. Drizzle reserved chocolate sauce over pie; top with nuts. Refrigerate 2 hours.

CHOCOLATE-SWIRL BANANA CREAM PIE

Steps:

• Whisk the eggs in a medium bowl. Whisk in 2/3 cup of sugar, the flour and the salt. Scald the milk in a medium saucepan. Whisking constantly, add the milk to the egg mixture. Pour the mixture back into the pan, place over medium heat and keep stirring until it comes to a boil, about 8 minutes.
• Scrape the mixture into a bowl and stir in 2 teaspoons of vanilla and the butter. Place a sheet of plastic wrap directly on the custard and refrigerate or place over a bowl of ice until cold.
• Put the chocolate and 1/2 cup of cream in a double boiler over hot but not simmering water. Stir often until chocolate is melted and mixture is smooth. Remove from heat and stir in the rum. Set aside 3 tablespoons of the mixture.
• Arrange half of the bananas in a single layer in the pie shell. Cover with half of the custard. Dab half of the chocolate mixture, by spoonfuls, over the custard. Use a butter knife to swirl the chocolate into the custard. Top with another layer of bananas. Cover with the remaining custard and swirl the other half of the chocolate into it.
• Whip 1 cup of cream to soft peaks. Add 2 tablespoons of sugar and 1 teaspoon of vanilla and whip until cream just holds a firm peak. Spread the whipped cream over the pie.
• Warm the reserved chocolate if necessary to get a pourable consistency. Drizzle or pipe the chocolate over the whipped cream. Refrigerate for several hours before cutting.