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Chocolate Banana Pudding Pie

  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 53
  • Total Time: 180



For the crust

  • 1 1/4 cups (165g) all-purpose flour
  • 1/2 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 cup (115g) cold butter
  • 1/4 cup (60ml) ice water

For the pudding filling

  • 2 cups (480ml) milk
  • 1 vanilla bean pod
  • 2 egg yolks
  • 2 tbsp. sugar
  • 1.4 oz. (40g) cornstarch

For the chocolate filling

  • 5.3 oz. (150g) semi-sweet chocolate (60%)
  • 1/4 cup (60ml) milk
  • 1 cups (235g) heavy cream
  • 2 tbsp. sugar
  • 1 egg
  • 1/2 tsp. vanilla extract

For the filling & decoration

  • 1.75 oz. (50g) graham crackers (about 10)
  • 12 bananas
  • 3.5 oz. (100g) heavy cream
  • 1 tsp. confectioner’s sugar


  1. Add the flour, sugar, salt and the cold butter in small pieces to a large bowl. Use a pastry blender to cut the butter into pea-size pieces. Add about half of the ice water to the bowl and mix everything with your fingers. Add more water if needed until the dough comes together – it is fine if there are still some dry spots – the dough should not be too wet. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 60 minutes.
  2. While the dough is cooling, prepare the pudding. Take about 2-3 tablespoons of the milk and mix with the egg yolks, sugar and constarch until smooth. Slit the vanilla bean pod lengthwise and remove the seeds – add seeds, vanilla bean pod and the remaining milk to a saucepan and bring slowly to a boil. Remove the vanilla bean pod, then add the egg yolk mixture and mix in. Let thicken and bubble for a moment, then remove from the heat and let cool down a bit. Cover with plastic wrap, directly on top of the pudding to prevent the pudding to get a skin. Let cool down.
  3. For the chocolate filling chop the chocolate and set aside. Add the milk, heavy cream and sugar to a saucepan and slowly bring to a boil. Remove from the heat and add the chopped chocolate – stir until smooth. Let cool down a bit, then add the egg and vanilla extract and mix in well. Set aside.
  4. Preheat the oven to 350˚F (180°C). Slightly grease a 9 inch (23cm) pie dish. Roll out the dough on a floured surface slightly larger than the pie dish. Transfer the dough and press to the bottom and sides, form a nice edge. Line with baking parchment and fill in baking beans and blindbake for 15 minutes. Remove the beans and bake for another 5-8 minutes. Take out of the oven and let cool down slightly. Crush the graham crackers and sprinkle on the bottom of the pre-baked crust. Cut the bananas (about 1 1/2 – keep some for the decoration) into slices and place on top of the crushed graham crackers. Pour the pudding into the crust and even out the top. Carefully add the chocolate filling on top – try not to mix it with the pudding filling. Place in the oven and bake for about 30 minutes – the pie is done when the chocolate filling is mostly set but still moving a bit in the center. Take out of the oven and let cool down completely on a wire rack.
  5. Add the heavy cream and confectioner’s sugar to a tall bowl and mix on high speed until stiff peaks form. Transfer the whipped cream to a piping bag and pipe small swirls on top of the cake – decorate with banana slices and serve.


  • Enjoy baking!


  • Serving Size: 10