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Banana Cream Pie with Chocolate Lining


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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons brown sugar
  • 2 ounces bittersweet chocolate
  • 2 tablespoons heavy cram
  • 3 cups milk
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup flour
  • 2 tablespoons Irish whiskey or vanilla
  • 4 bananas
  • 2 tablespoons lemon juice
  • 1 cup whipping cream
  • 2 tablespoons Irish whiskey or vanilla


Servings 1
Preparation time 20mins
Cooking time 60mins


Step 1

Preheat oven to 375F. Combine cracker crumbs with butter and brown sugar in a medium bowl and stir well. Transfer mixture to a 10" pie plate and pat it evenly along bottom and sides. Bake crust for 7-9 minutes or until edges darken slightly. Let crust cool. Melt chocolate with cream over simmering water in top of a double boiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take pan off the heat and spoon chocolate mixture onto graham cracker crust. Let chocolate cool for at least 15 minutes. Meanwhile, make filling. Heat milk in a heavy bottomed saucepan. When milk is just about to boil, take pan off heat. In a medium bowl, whisk together sugar, eggs and flour. Slowly add hot milk to bowl, whisking constantly. Transfer mixture to saucepan. Whisking constantly, bring mixture to a boil over medium heat and continue whisking while it boils for 3 minutes. Take pan off heat and add whiskey or vanilla. Let filling cool for 20 minutes. Slice bananas and toss them with lemon juice. Lay banana slices on the chocolate-lined crust. Pour filling over and chill pie for at least 2 hours. Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.

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