The Triple-Threat Banana Cream Pie
Welcome to the ultimate banana cream pie experience—a dessert that redefines a classic with a decadent, unexpected twist. Every great pie begins with a foundation, and ours is a perfectly pressed graham cracker crust, toasted just enough to provide a buttery, golden crunch that holds up against the luscious layers above.
But the real magic happens next. Instead of a simple fruit layer, we start with freshly sliced bananas and immediately drape them in a smooth, velvet-like coating of melted chocolate. This hidden layer doesn’t just add a rich cocoa punch; it creates a delicious barrier that keeps the crust crisp and the bananas perfectly tucked away.
Once the chocolate sets, we pour in a generous helping of thick, artisanal vanilla custard, cooked until it’s silky and incredibly creamy. To finish, the pie is crowned with a cloud of fluffy, lightly sweetened whipped cream and a ring of decorative banana slices for that iconic look.
It’s a triple-threat of flavor—crunchy, creamy, and chocolatey—delivering a sophisticated surprise in every single slice. Whether you’re a lifelong fan of the traditional recipe or a chocolate lover looking for your new favorite treat, this is the slice you’ve been waiting for.
The Triple-Threat Banana Cream Pie
Crust
Filling
Whipped Topping
Instructions
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Crust
Preheat oven to 350 degrees. Add Graham crackers to a food processor and pulse until crumbs (or crush them in a resealable bag, with a rolling pin). Add crumbs to a bowl and stir in melted butter. Use the back of a measuring cup to press mixture firmly into the bottom and up the sides of a 9'' pie plate. Bake for 10 minutes.
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Once cooked remove from oven and let cool. 30 minutes in the fridge. Once cooled Slice banana and arrange on around the crust.
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Prepare Chocolate
Take a small sauce pan fill with water and bring to a slow boil. Take a metal or glass bowl and put your chocolate into the bowl. Place it over your saucepan. Remove the bowl periodically and whisk. We don't want to burn the chocolate. Once nicely melted, add the butter and whisk to combine. Pour into Pie plate and spread the chocolate to coat. Put pie plate in the fridge for 1-2 hours or overnight.
We usually make the crust the night before so the chocolate has time to set.
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Custard
Mix egg yolks and cornstarch in a bowl until smooth. Set aside. In a large saucepan, add sugar, salt and milk to a large, saucepan and whisk to combine. Cook over medium heat, stirring often, until it comes to a simmer.
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Spoon a ladleful of simmering milk out of the pot, and whisk the milk into the egg yolk mixture. Whisk constantly as you pour a slow steady stream, to temper the eggs (warm them up slowly, without scrambling them).
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Pour the egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened.
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Remove from heat and stir in butter and vanilla extract. Strain custard through a fine mesh sieve, into your pie plate. Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming. Allow to cool for at least 60 minutes in the fridge.
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Whipping Cream
Add heavy cream and powdered sugar to a mixing bowl and whip until peaks form. Smooth whipped cream over the top of the pie. Add more sliced Bananas to the top of the pie.
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Enjoy!
