Love and Olive Oil

Chocolate Banana Cream Pie

Chocolate Banana Cream Pie

We’re not very good at making decisions. It took us 3 months to pick out a sofa for our living room. Out kitten Sgt. Pepper was nameless for nearly a week. I ordered and returned 8 different pairs of winter shoes before I finally liked one enough to keep.

Decisions are not our strong suit.

I mean, who in their right mind can choose between chocolate or banana cream pie? Chocolate, is, well, chocolate. You can’t go wrong with chocolate. But banana… something about it just makes me happy inside. I can’t remember the last time I actually ate a banana cream pie, yet the memories of the flavor are fresh in my mind. Hard as I tried, I couldn’t get the thought of its creamy goodness out of my head. At least I knew I wanted to make a cream pie, that was easy. But deciding between chocolate cream pie or banana cream pie? Impossible.

So, I did what any obsessive, indecisive, sweet-toothed baker would do when faced with such a dilemma.

I made both.

Chocolate Banana Cream Pie

The results were incredible. So much so, in fact, that I’m planning to make a second pie this weekend. And maybe another pie every weekend after that. This pie is so good that I cannot picture my life without it.

Chocolate Banana Cream Pie Recipe

This pie begins with a chocolate pastry crust, filled with a layer of rich vanilla cream. Topped with a layer of sliced bananas. Chocolate cream over that. And finally, topped off with a thick layer of freshly whipped cream and sprinkled with chocolate curls. Holy indulgence.

Chocolate Banana Cream Pie

I know it’s the New Year diet season and all, and your resolutions are probably still going strong. Sorry. I just couldn’t wait to post this any longer. Consider this a reward after two weeks of good behavior.

You totally deserve it.

Chocolate Banana Cream Pie

Makes one 9-inch pie

Did you make this recipe?


For Pie Crust:
1 cup plain all purpose flour
4 oz (1 stick) unsalted butter, chilled
1/4 cup water
1/4 teaspoon salt

1/4 cup cocoa powder
1/4 cup sugar

For Filling:
3/4 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips

2 medium bananas, sliced

1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla

Chocolate curls, for garnish (optional)


Prepare pie crust according to the technique outlined here, adding in cocoa powder and sugar. Roll out and gently press into a 9″ pie pan. Place pan and crust in the freezer for at least 10 minutes prior to baking (or while your oven is preheating).

Line crust with foil or parchment paper and fill full with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove from oven and carefully remove weights and lining. Bake an additional 10-15 minutes until set. Allow to cool completely.

In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.

Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.

Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute.

Remove from the heat and quickly stir in butter and vanilla. Transfer half of the filling mixture to a small bowl and set aside. Add chocolate chips to remaining filling and stir until melted and smooth.

Allow fillings to cool for 5 minutes, then pour plain filling into cooled pie shell. Arrange a single layer of banana slices on top of the filling. Pour chocolate filling on top. Refrigerate until completely cooled.

Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Gently spread whipped cream on top of cooled filling, smoothing top into a slight dome. Garnish with chocolate curls if desired.

All images and text © / Love & Olive Oil

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Hi Lindsay, I can’t get the crust link to work.

  2. metric please!

  3. I made this recipe and it turned out good. Couldn’t take a photo coz it was finished as soon as it hit the table. 

  4. I’m just wondering if this should be made day of or day before?  will the bananas turn brown if I make it the day before?

  5. Thank you Lindsay! I made two last weekend and will be making many more over the holiday season..THE BEST PIE I’VE EVER TASTED!!! Had some issues with the crust shrinking…probably come easy trick I don’t know about to avoid that?

    • Shrinkage is definitely a problem for me, too. I’m not sure if it’s the technique or just pie crust in general. Definitely bake it with some pie weights, which does help, but doesn’t solve the problem completely.

      Glad it was still delicious regardless!

    • Hi Lindsay, it’s been too long for me to remember how I made this crust but I remember the pie was divine. I read the technique in the link you provided, but it doesn’t use sugar and measures for a top crust. Would you please share when you add the cocoa and sugar to the flour butter mixture?

  6. ..confused since Lindsay’s recipe for the dough is different than the web site she has referred us to? (different amounts of butter and flour used?)

  7. I tried to make it, but my dough looks nothing like the one from “chez pim”. The thing that confused me is that they used double amount of flour and butter than you did, but you put the same amount of water? My dough came out too soft and sticky. But I also used luke warm water instead of ice cold. Well, it’s my first time making pie dough so I hope it’ll be better next time! I’m sure the pie will taste great all the same (:

    • I usually add water a tablespoon at a time. Depending on the weather/humidity the amount of water you need can vary greatly. Just add a little bit at a time until it comes together. The ice water just ensures that the butter stays cold, which is much harder to do in the hot summer months.

      Keep at it though! I battle with pie crusts too, sometimes they work, sometimes they are horrible disasters.

  8. do we really need to use this technique to make the drust? i don’t have the needed equipment. can i just make it in a mixer?

    • With this recipe, yes. The layering technique makes for a flaky crust almost like a puff pastry, but does use more butter and liquid than standard pie crust recipes. But you can certainly your favorite pie crust recipe in its place, or even a chocolate cookie crust would be fab. :)

  9. Love your chocolate curls. That takes talent and patience. I am going to try this! We have been making a similar recipe in our family for years, except we make a Chocolate Peanut Butter Pie. Regular butter pastry crust, and use 1/2 c. semi-sweet chips for the chocolate layer, and 1/2 c. peanut butter chips for the other layer. Cover with whip cream. If you use sifted powdered sugar when whipping the cream it stabilizes it and the whipped cream will stand for a couple of days instead of breaking down like reg. sugar and whip cream do. Oh… I almost forgot the best tip ever. You get the same results if you cook this in the microwave! NO tempering the eggs! Just mix dry ingredients, mix eggs and milk then combine the two. Microwave for 2 min, whisk, then whisk every 30 sec to 1 min after that. You will have pie filling in approx 5 min total cook time.

  10. I made this yesterday and it came out wonderful. The only thing I changed was the crust because I find graham cracker crust to be so delicious and I’m honestly still a little bit afraid of making a real pie crust. My friends absolutely loved it and I will be making this again!

  11. I’m incredibly indecisive, too! It’s midnight, and I’ve been pondering all week what to bring to a potluck this Saturday. I thought of banana chocolate cream pie, and am thrilled to have found this post on It’s beautiful – thanks!

  12. Looks like the two of us are on the same page! I made banana cream pie this weekend but took ages to try to decide what to make… Love the chocolate in yours!

  13. This seems like my kind of thinking. I too am extremely in decisive so this is a great resolution. That is a beautifully photogenic pi and it looks amazing!

  14. I definitely need this pie! Looks just utterly gorgeous.

  15. yum! chocolate and bananas are the perfect combination!

  16. Wonderful banana pie !!!

  17. Gorgeous pie! I can’t resist the banana and chocolate combination…well done!

  18. Yes! Holy indulgence<3

  19. I absolutely ADORE those chocolate curls. They literally look like they’re going to jump out of the photo. Beautiful photography and beautiful pie!

  20. I made this last night for a dinner party and it was absolutely fabulous!! Every person loved it! I will make it again and again and again!

  21. Oh. My. GOSH. Does anything better exist? I’m thinking probably not. Chocolate + Banana + Cream + Pie = HEAVEN.

  22. This photo is gorgeous! It looks absolutely delicious!

  23. I know you’re not supposed to leave cliche words like “wow” “yummy looking” etc. but I took one look at the top photo and went ‘wow’! I love both bananas and chocolate together, and with the chocolate crust…well…I just think it’s yummy looking! I need to try to make this soon.

  24. This pie is to die for!

  25. This pie is absolutely beautiful. Wow. It reminds me of the dessert I had at Emeril’s once.

  26. Beautiful, beautiful pictures.

  27. Beautiful, beautiful pie! Chocolate and banana were meant to be – did you ever eat those Fudge Bomb ice cream pops wrapped in the nuclear orange wrappers as a kid? Those were my main source of dairy during the summers :)

  28. Ooooh, this looks delicious! I can’t wait to have occasion to try it out. :D

  29. Sometimes making a compromise works really well for we the indecisive. This pie, for instance, gives you the best of both worlds.

  30. Wow! What a picture, this looks decadent! This is one of my favorite desserts, can’t wait to try out the recipe!

  31. I love this post. I can really feel your joy. And the picture… magnifique!

  32. Buah! terriblemente espectacular!
    Mglòria de Gourmenderies

  33. oh boy holy indulgence is right! that looks so amazing – and i’ve never even had banana cream pie before! (blasphemous, I know)

  34. This looks devine! I want to make one!

  35. Your beautiful pictures almost make me want to try this! I just wish I liked bananas!

  36. One word: SWOON.

  37. OMG this looks sooooooooo yumyy


  38. Mmmm. Perfect to look at while I am eating my plain ol’ salad for lunch.

  39. it’s a beautiful pie!

  40. Gorgeous pics! Great recipe!

  41. Oh goodness – that looks incredible! I often find myself debating between banana and chocolate but it never occurred to me to put the two together.

  42. DROOOL! This looks amazing, Lindsay!

  43. This looks heavenly! Can’t wait to make it!

  44. Lindsay! What. A. Pie. Throw some peanut butter in there and my fiancée would have a biblical moment with this.



  45. I haven’t seen anything as lovely as this that has gotten my motor running. Thanks for the inspiration!

  46. I just had to wipe drool off my monitor. This looks incredible!

  47. I am so wanting this instead of the egg white omelette I am about to fix. This will be on my list of “treats” to have after this whole diet mess is over! Your pie looks scrumptious!!

Did you make this recipe? Leave a Review »