Chocolate Covered Banana Cream Pie: A Decadent Delight You Can Make at Home
This Chocolate Covered Banana Cream Pie is not your average pie. It’s a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. Imagine this: a buttery, crumbly graham cracker crust, a rich and smooth chocolate ganache base, layers of sweet and creamy banana custard, fresh banana slices, a cloud of whipped cream, and finally, a generous drizzle of melted chocolate to tie it all together. It’s the ultimate indulgence, perfect for special occasions, holidays, or simply when you need a chocolate and banana fix. And the best part? It’s surprisingly easy to make at home, even if you’re not a seasoned baker.
## Why You’ll Love This Recipe
* **Decadent and Delicious:** The combination of chocolate, banana, and cream is simply irresistible. The rich ganache, sweet custard, and fresh bananas create a perfect harmony of flavors.
* **Impressive but Easy:** While it looks and tastes complex, this pie is actually quite straightforward to make. We’ll break down each step to ensure success.
* **Customizable:** Feel free to adjust the sweetness, chocolate intensity, or toppings to suit your personal preferences. Add a sprinkle of chopped nuts, toasted coconut, or even a hint of rum to the custard for extra flavor.
* **Perfect for Any Occasion:** This pie is a showstopper that’s sure to impress your guests at parties, potlucks, or holiday gatherings. It’s also a wonderful treat for a special family dessert.
* **Make-Ahead Friendly:** You can prepare the crust, ganache, and custard a day in advance, making assembly quick and easy when you’re ready to serve.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather the ingredients. Here’s what you’ll need to create this masterpiece:
**For the Graham Cracker Crust:**
* 1 ½ cups graham cracker crumbs (about 12-14 graham crackers)
* 5 tablespoons (70g) unsalted butter, melted
* ¼ cup granulated sugar
* Pinch of salt
**For the Chocolate Ganache Layer:**
* 8 ounces (225g) semi-sweet chocolate, finely chopped
* ½ cup (120ml) heavy cream
* 1 tablespoon unsalted butter
* Pinch of salt
**For the Banana Cream Filling:**
* 2 cups (480ml) whole milk
* ¾ cup granulated sugar
* ¼ cup cornstarch
* Pinch of salt
* 4 large egg yolks
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract
* 2-3 ripe bananas, sliced
**For the Whipped Cream Topping:**
* 1 ½ cups (360ml) heavy cream, cold
* ¼ cup powdered sugar
* ½ teaspoon vanilla extract
**For the Chocolate Drizzle:**
* 4 ounces (115g) semi-sweet chocolate, chopped
* 1 tablespoon vegetable oil or coconut oil
## Equipment You’ll Need
* 9-inch pie plate
* Food processor (optional, for making graham cracker crumbs)
* Mixing bowls (various sizes)
* Saucepan
* Whisk
* Rubber spatula
* Measuring cups and spoons
* Double boiler or microwave-safe bowl
* Piping bag and tip (optional, for decorating)
## Step-by-Step Instructions
Now, let’s get baking! Follow these detailed instructions to create your own stunning Chocolate Covered Banana Cream Pie.
**Step 1: Prepare the Graham Cracker Crust**
1. **Make the Crumbs:** If you’re using whole graham crackers, place them in a food processor and pulse until finely ground. Alternatively, place them in a resealable bag and crush them with a rolling pin.
2. **Combine Ingredients:** In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well until evenly moistened.
3. **Press into Pie Plate:** Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup or your fingers to create a smooth, compact crust.
4. **Bake (Optional):** For a firmer crust, bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool completely before adding the filling. Baking the crust is optional, but it helps to prevent it from becoming soggy.
5. **Cool Completely:** Let the crust cool completely before proceeding to the next step. You can place it in the refrigerator to speed up the cooling process.
**Step 2: Make the Chocolate Ganache Layer**
1. **Chop the Chocolate:** Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
2. **Heat the Cream:** In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
3. **Pour over Chocolate:** Pour the hot cream over the chopped chocolate. Let it sit for 1 minute to allow the heat to melt the chocolate.
4. **Whisk Until Smooth:** Add the butter and salt to the bowl. Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Be careful not to over-whisk, as this can cause the ganache to separate.
5. **Pour into Crust:** Pour the ganache evenly over the cooled graham cracker crust. Spread it into an even layer using a spatula.
6. **Refrigerate:** Refrigerate the crust with the ganache for at least 30 minutes, or until the ganache is firm.
**Step 3: Prepare the Banana Cream Filling**
1. **Combine Dry Ingredients:** In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt until the cornstarch is fully dissolved. This is crucial to prevent lumps in your custard.
2. **Whisk in Egg Yolks:** In a separate bowl, whisk the egg yolks until slightly pale. Gradually whisk a small amount of the warm milk mixture into the egg yolks to temper them. This prevents the eggs from scrambling when added to the hot milk.
3. **Combine Mixtures:** Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Whisk constantly over medium heat until the mixture thickens and begins to bubble. This will take about 5-7 minutes.
4. **Cook for 1 Minute:** Continue to cook, whisking constantly, for 1 minute after the mixture begins to bubble. This ensures that the cornstarch is fully cooked and the custard is stable.
5. **Remove from Heat:** Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the custard is smooth.
6. **Cool Slightly:** Let the custard cool slightly for about 10-15 minutes, stirring occasionally to prevent a skin from forming on top.
7. **Assemble the Pie:** Remove the pie crust from the refrigerator. Arrange a layer of sliced bananas over the chilled chocolate ganache. Pour the slightly cooled banana cream filling over the bananas, spreading it evenly. You may need to gently press the bananas down into the custard.
8. **Cover and Chill:** Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, to allow the custard to set completely.
**Step 4: Make the Whipped Cream Topping**
1. **Chill Bowl and Whisk:** Place your mixing bowl and whisk in the freezer for at least 15 minutes to chill them. This will help the heavy cream whip up more quickly and easily.
2. **Combine Ingredients:** In the chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
3. **Whip to Stiff Peaks:** Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, as this can turn the cream into butter.
**Step 5: Make the Chocolate Drizzle**
1. **Melt Chocolate:** Place the chopped chocolate and vegetable oil (or coconut oil) in a double boiler or a microwave-safe bowl. If using a double boiler, heat over simmering water until the chocolate is melted and smooth, stirring occasionally. If using a microwave, heat in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
2. **Drizzle over Pie:** Once the pie is completely chilled and the whipped cream is prepared, spread the whipped cream evenly over the top of the pie. Drizzle the melted chocolate over the whipped cream in a decorative pattern.
**Step 6: Serve and Enjoy!**
Slice the pie and serve immediately. The pie is best served chilled.
## Tips and Variations
* **Use Ripe Bananas:** For the best flavor, use ripe but not overly ripe bananas. They should be yellow with a few brown spots.
* **Prevent Banana Browning:** To prevent the banana slices from browning, you can brush them with a little lemon juice before adding them to the pie. However, since they are covered with custard, browning is usually minimal.
* **Chocolate Variations:** Experiment with different types of chocolate for the ganache and drizzle. Dark chocolate will give a more intense flavor, while milk chocolate will be sweeter.
* **Add Nuts:** Sprinkle chopped nuts, such as pecans, walnuts, or almonds, over the whipped cream for added texture and flavor.
* **Toasted Coconut:** Toasted coconut flakes are a delicious addition to this pie. Sprinkle them over the whipped cream or mix them into the graham cracker crust.
* **Rum Infusion:** Add a tablespoon or two of rum to the banana cream filling for a boozy twist.
* **Individual Pies:** Make individual pies by using small tart pans or ramekins. Adjust the baking time accordingly.
* **Make Ahead:** The graham cracker crust, chocolate ganache, and banana cream filling can all be made a day in advance. Store them separately in the refrigerator and assemble the pie just before serving.
* **Whipped Cream Stabilizer:** To prevent the whipped cream from weeping, add a tablespoon of cornstarch or gelatin powder to the heavy cream before whipping. This will help the whipped cream hold its shape longer.
## Troubleshooting
* **Crust is Soggy:** Make sure to bake the graham cracker crust for a firmer base. You can also brush the bottom of the cooled crust with melted chocolate to create a moisture barrier.
* **Ganache is Grainy:** This can happen if the ganache is overheated or over-whisked. Make sure to heat the cream gently and whisk only until the chocolate is melted and smooth.
* **Custard is Lumpy:** Whisk the cornstarch thoroughly into the cold milk to prevent lumps from forming. Also, be sure to temper the egg yolks properly by gradually whisking in a small amount of the warm milk mixture before adding them to the saucepan.
* **Whipped Cream is Flat:** Make sure the heavy cream and your bowl and whisk are very cold. Over-whipping can also cause the cream to deflate, so stop whipping as soon as stiff peaks form.
## Serving Suggestions
This Chocolate Covered Banana Cream Pie is delicious on its own, but here are a few serving suggestions to elevate your experience:
* **With Coffee or Tea:** The rich flavors of the pie pair perfectly with a cup of hot coffee or tea.
* **With Ice Cream:** Serve a scoop of vanilla or chocolate ice cream alongside the pie for an extra decadent treat.
* **With a Fruit Salad:** Balance the richness of the pie with a refreshing fruit salad.
* **As a Birthday Cake Alternative:** This pie makes a wonderful alternative to a traditional birthday cake.
## Storage Instructions
Store leftover Chocolate Covered Banana Cream Pie in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
## Recipe Card
**Chocolate Covered Banana Cream Pie**
**Yields:** 8-10 servings
**Prep time:** 45 minutes
**Chill time:** 3 hours (or overnight)
**Cook time:** 15 minutes
**Ingredients:**
**Graham Cracker Crust:**
* 1 ½ cups graham cracker crumbs
* 5 tablespoons melted butter
* ¼ cup granulated sugar
* Pinch of salt
**Chocolate Ganache Layer:**
* 8 ounces semi-sweet chocolate, finely chopped
* ½ cup heavy cream
* 1 tablespoon butter
* Pinch of salt
**Banana Cream Filling:**
* 2 cups whole milk
* ¾ cup granulated sugar
* ¼ cup cornstarch
* Pinch of salt
* 4 large egg yolks
* 2 tablespoons butter
* 1 teaspoon vanilla extract
* 2-3 ripe bananas, sliced
**Whipped Cream Topping:**
* 1 ½ cups heavy cream, cold
* ¼ cup powdered sugar
* ½ teaspoon vanilla extract
**Chocolate Drizzle:**
* 4 ounces semi-sweet chocolate, chopped
* 1 tablespoon vegetable oil or coconut oil
**Instructions:**
1. **Make the Crust:** Combine graham cracker crumbs, melted butter, sugar, and salt. Press into a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes if desired. Cool completely.
2. **Make the Ganache:** Heat cream, pour over chocolate, add butter and salt. Whisk until smooth. Pour into the crust and refrigerate for 30 minutes.
3. **Make the Filling:** Whisk milk, sugar, cornstarch, and salt in a saucepan. Temper egg yolks, then add to the saucepan. Cook, whisking, until thick. Remove from heat, add butter and vanilla. Cool slightly.
4. **Assemble the Pie:** Arrange banana slices over the ganache. Pour the custard over the bananas. Cover and chill for 3 hours or overnight.
5. **Make the Whipped Cream:** Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
6. **Make the Drizzle:** Melt chocolate with oil. Drizzle over the whipped cream.
7. **Serve:** Slice and enjoy!
Enjoy this delectable Chocolate Covered Banana Cream Pie! It’s a guaranteed crowd-pleaser that will have everyone asking for seconds. Happy baking!