BECKY LUIGART-STAYNER
Yield
8 servings (serving size: 1 wedge)

Make the ultimate cream pie by adding a chocolate layer to a creamy banana pie filling and topping with chocolate curls.

How to Make It

Step 1

Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.

Step 2

Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Step 3

Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.

Step 4

Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

Ratings & Reviews

brendafaaye's Review

tperes
July 03, 2013
N/A

inwinecountry's Review

Emz101
January 20, 2013
This turned out great. It was time consuming but well worth it. I don't know how to make chocolate curls so I used a veg peeler that created chocolate dust to sprinkle on top. I used real whipped cream because that's what I had on hand. I wasn't going to make the chocolate bottom but am glad I did because I think that's what made it really good. I never make pies so this was a good start. I discovered some awesome, organic pie crusts at my local store. They're Wholly Wholesome brand. I usually make everything from scratch unless premade is just as good. Now that I found these, I will never make a crust from scratch.

Emz101's Review

Laurie12345
November 02, 2011
This recipe was pretty good. I made the crust recipe and I found it to be very dry so I had to add some extra water to moisten it up, I was a little worried the dough would become to tough because it took so long to incorporate all the flour. In the end it wasn't really like regular pie crust, more like a crispy cookie crust. I am not a fan of chocolate and banana together but everyone else enjoyed it, I would leave it out just for me. The pudding part was pretty good, I think that 2 tsp. of vanilla was a little much though, it gave it an alcoholic taste almost, I would only put in 1 tsp next time. I also didn't use whipped topping cuz I think its gross, a little bit of real whipped cream on each slice instead of smothering it was wonderful.

tperes's Review

haileej88
August 29, 2011
Good and easy -- Nice change from banana pudding.

szedkatz's Review

denah3837
August 13, 2011
This really is an outstanding pie, I make it without the chocolate and its just a great light banana cream pie recipe!

denah3837's Review

WUVIE
June 19, 2011
I made this for Father's Day... I really enjoyed it although I love anything with bananas and chocolate! My family seemed to like it too. I used Pillsbury pie crust to save time and it turned out great. I would definitely make this pie again.

Laurie12345's Review

brendafaaye
June 10, 2011
I have made this numerous times with great results every time! The custard by itself is even great as a "vanilla pudding." I have always loved banana cream pie but the addition of the melted chocolate is TO DIE FOR!! Sometimes I cheat when I am short on time and buy a frozen crust and then bake it. You can't go wrong with this one!

twocoolrivers's Review

ischade
May 21, 2011
I've made this recipe over and over for all kinds of occasions - it's always a hit - even with people who profess not to be banana fanatics.

ischade's Review

writestuff1
July 24, 2010
Holy cow, amazing. I did make a few small changes. First, I made it with a graham cracker crust because I had a bunch of graham crackers going stale on top of my fridge. I can imagine it would be fantastic with the pastry crust but I think that I might prefer it this way....Also, I was afraid that the vanilla custard might be too thick so I gave in and added a bit more milk thinking it would firm up a lot more when chilled---a mistake, it did firm up some but my custard remained a tad too soft, still great though. Also, I hate coolwhip, so I used real whipped cream. I think that the light whipped cream in a can would be great, too.

itsgigi's Review

itsgigi
June 26, 2010
I have made this recipe since it was first published and each time everyone oohs and aahs! Even the crust was good, considering it was low in fat, although I have cheated some and made my own crust. I will continue to serve it at holiday gatherings or whenever we need a banana fix!