Chocolate-Banana Cream Pie

  • Active Time 20m
  • Total Time 4h 35m
  • Rating ****

Makes 8 servings

Save a step in preparing this all-American favorite by substituting 1/2 cup semisweet chocolate pieces for the chopped chocolate. If you like, sprinkle a handful of peanuts over the bananas for the taste of a banana split.


  • For the Pie:
  • Fully Baked Pastry Shell
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 3 ounces semisweet chocolate, chopped
  • 4 beaten egg yolks
  • 1 tablespoon margarine or butter
  • 1 1/2 teaspoons vanilla
  • 1/4-1/2 teaspoon almond extract (optional)
  • 3 medium bananas, sliced (about 2 1/4 cups)
  • For the Meringue:
  • 4 egg whites
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

Companion recipe: Basic Pie Pastry



Prepare and bake pastry shell as directed; set aside. For filling, in a heavy medium saucepan stir together the sugar and flour. Gradually stir in milk. Add chocolate. Cook and stir over medium heat till mixture is thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.

Gradually stir about 1 cup of the hot mixture into the beaten egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter, vanilla and, if desired, almond extract. Arrange banana slices over bottom of baked pastry shell; pour hot filling over banana slices.


In a mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot pie filling, carefully spreading to edge of pastry to seal and prevent shrinkage. Bake in a preheated 350 degrees F oven for 15 minutes. Cool on a rack for 1 hour. Chill for 3-6 hours before serving. Store in refrigerator.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2292

nutrition information per serving

487 calories; 18g total fat; 117mg cholesterol; 152mg sodium; 74g carbohydrates; 2g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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