Banana Cream Pie with Chocolate Crust
Prep time
Cook time
Total time
A fantastic pie that is creamy, sweet, with touches of banana and hints of vanilla. Adapted from Martha Stewart's Banana Cream Pie recipe.
Recipe type: Dessert, Pie, Cream Pie, Pudding
Cuisine: American
Chocolate Crust*
  • 198 gm or 7 oz chocolate flavoured digestive crackers
  • 3-4 tbsp melted unsalted butter
Pudding Ingredients:
  • 1 large whole egg plus 4 large egg yolks, lightly beaten
  • 4 medium-ripe bananas**
  • 3 cups whole milk
  • 1.5 tsp vanilla extract (added by me, optional)
  • ⅔ cup granulated sugar
  • 5 tablespoons cornstarch
  • ¼ teaspoon salt
Chocolate Crust Instructions:
  1. Place crackers in a large plastic bag, with a rolling pin crush into fine crumbs. Place into a large bowl, slowly add a little bit of the melted butter while stirring and continue until they begin sticking together. Using your fingers push/shape into pie dish, then cover and leave in refrigerator until ready to use.
Pudding Instructions:
  1. Prepare an ice bath; set aside. In a bowl, lightly whisk egg and egg yolks; set aside. In a saucepan, whisk together milk, vanilla extract, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
  2. Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
  3. Cut 3 or 4 bananas into ¼-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
*If you'd like to make Martha's pie shell you'll find the recipe here: Pate Brisee
Recipe by Spicie Foodie ™ at