Why It Works
- Using bittersweet chocolate prevents the dessert from being cloyingly sweet.
- Tossing the chocolate wafer crumbs with melted butter creates an easy press-in crust.
- Placing the sliced bananas beneath the chocolate pudding filling prevents the fruit from browning.
People who ask me to name my favorite pie are always sorry they did so because the answer is far from straightforward. “Do you want me to tell you my favorite custard pie?” That would be coconut. “Or should I tell you my favorite chocolate pie?” Chocolate pudding. “Favorite fruit pie?” Well, that could be sour cherry, peach, or rhubarb, depending on the day. I love all pie, really, and even more when I’m not the one making them.
Just kidding.
I often experiment with my pies, combining creams, fruits, and other fillers. This creamy chocolate banana dream pie was inspired by my love for both banana cream pie and the excellent “dream whip” pie: a light and airy concoction made with packaged whipped topping and boxed pudding mix.
Knowing that a scratch version would be so much better than a powder, I whipped up a concentrated chocolate pudding chock full of bittersweet chocolate, and lightened it with plenty of whipped cream. Before spooning it into my press-in-the-pan chocolate cookie crust, I scattered in a layer of ripe, sweet bananas. The result is a silky, creamy pie that tastes like a cross between chocolate pudding and banana cream pie. In other words: a dessert match made in heaven.
Serious Eats / Lorena Masso
August 2013
Old-Fashioned Banana Cream Pie Gets a Chocolate Glow-Up
Cook Mode
(Keep screen awake)
283 g (10 ounces) bittersweet chocolate, 70% cacao, finely chopped
67 g granulated sugar (2 1/3 ounce; 1/3 cup)
4 teaspoons cornstarch
3 large egg yolks
1 cup (240 ml) whole milk
1 teaspoon vanilla extract
1 (9-ounce) box chocolate wafers, finely ground (see notes)
113 g unsalted butter (4 ounces; 8 tablespoons), melted
4 medium bananas (about 21 3/4 ounces; 620 g), peeled and sliced, divided
2 cups (480 ml) heavy cream
Place chocolate in a large bowl; set aside. In a medium bowl, whisk sugar and cornstarch to combine. Whisk in egg yolks until mixture is pale yellow and smooth, about 1 minute.
Serious Eats / Lorena Masso
In a medium saucepan, bring milk and vanilla extract to a simmer over medium heat. Slowly pour milk into egg yolk mixture in a thin stream, until all of it has been added. Return mixture to same saucepan and cook over medium-low heat, stirring constantly, until mixture begins to thicken, 3 to 5 minutes. Continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute. (This helps neutralize amylase, a starch-dissolving protein in egg yolks.)
Serious Eats / Lorena Masso
Remove from heat. Using a fine-mesh sieve, strain custard over chocolate and whisk until combined. Refrigerate until cold, about 1 hour 30 minutes.
Serious Eats / Lorena Masso
Meanwhile, prepare the crust: Adjust oven rack to middle position and preheat oven to 350°F (175°C).
In a large bowl, toss chocolate wafer crumbs with butter to evenly coat. Scrape crumbs into the bottom of a 9-inch pie plate and, using flat-bottomed drinking glass or measuring cup, compress firmly until crumbs are in a compact, even layer across bottom and sides of pie plate. Bake until crust is is fragrant and firm to the touch, about 15 minutes. Remove from oven and let cool completely on a wire rack.
Serious Eats / Lorena Masso
Starting in the center of the cooled blind-baked crust, set down a single banana slice, then arrange in concentric circles of banana slices around it in a single, even layer until you fully cover the bottom of the crust.
Serious Eats / Lorena Masso
Remove chocolate mixture from fridge and whisk until smooth. In a stand mixer fitted with the whisk attachment or using a large bowl and an electric hand mixer, whip cream on medium-high speed until soft peaks form, about 2 minutes. Using a flexible spatula, fold cream into chocolate mixture until incorporated and no streaks remain. Scrape filling into prepared pie shell and chill until set, about 3 hours.
Serious Eats / Lorena Masso
When ready to serve, garnish with remaining sliced bananas.
Serious Eats / Lorena Masso
Special Equipment
Fine-mesh sieve, 9-inch pie plate, wire rack, stand mixer or hand mixer
Notes
Chocolate wafers can be finely ground in a food processor. Alternatively, chocolate wafers can be placed in a large zip-top bag and crushed with a rolling pin or wine bottle until finely ground.
