Chocolate Banana Pie

Rich, velvety chocolate and sweet, ripe bananas come together in perfect harmony in this decadent pie.

With a flaky, cocoa-infused crust and a creamy, dreamy filling, this dessert is sure to satisfy any sweet tooth.

Perfect for special occasions or everyday indulgences, this pie is a chocolate lover’s dream come true.

Ready Time

2 hrs

Yields

4 servings

Ingredients

For the Crust:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup ice-cold water
For the Filling:
2 ripe bananas, sliced
1 cup granulated sugar
2 large egg yolks
1/2 cup unsweetened cocoa powder
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup heavy cream
1/4 teaspoon salt
2 ounces high-quality dark chocolate, finely chopped
Whipped cream and additional sliced bananas for garnish

Instructions

Preheat your oven to 350°F (175°C).

In a medium-sized bowl, whisk together the flour, granulated sugar, cocoa powder, and salt.

Add the softened butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

Turn the dough out onto a lightly floured surface and roll it out into a circle, about 1/8 inch thick.

Transfer the dough to a 9-inch pie dish and trim the edges to fit.

Crimp the edges to form a decorative border.

Chill the crust in the freezer for 15 minutes, then line it with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove the parchment paper and pie weights or beans and bake for an additional 5-7 minutes, until the crust is set.

In a blender or food processor, puree the sliced bananas, granulated sugar, and melted butter until smooth.

In a separate bowl, whisk together the egg yolks, cocoa powder, and vanilla extract.

Temper the egg yolks by slowly pouring the banana mixture into the egg yolks, whisking constantly.

Return the mixture to the blender or food processor and blend until smooth.

Pour the mixture into the baked pie crust and smooth the top.

Bake for 15 minutes, then reduce the oven temperature to 325°F (160°C) and bake for an additional 10-12 minutes, until the filling is set.

Remove the pie from the oven and sprinkle the chopped dark chocolate over the top.

Let it melt, then smooth the top with an offset spatula.

Refrigerate the pie for at least 2 hours or overnight.

Just before serving, whip the heavy cream until stiff peaks form and top the pie with the whipped cream and additional sliced bananas.

Notes

For a crisper crust, make sure to keep the butter cold and handle the dough gently. If you don’t have a pastry blender, use your fingertips to work the butter into the flour mixture.

Don’t overmix the crust dough, or it’ll be tough.

When making the filling, be careful not to over-blend the banana mixture, or it’ll become too smooth and lose its texture. Also, make sure to temper the egg yolks slowly to prevent scrambling them.

To ensure a smooth and shiny chocolate top, sprinkle the chopped dark chocolate evenly over the pie and let it melt slowly.

If the chocolate starts to set before you’ve smoothed the top, gently reheat the pie in the oven for a minute or until the chocolate is melted again. Refrigerate the pie for at least 2 hours or overnight to allow the flavors to meld together and the filling to set properly.

Finally, don’t over-whip the heavy cream, or it’ll become too stiff and separate.