Double Chocolate Banana Pudding Pie

A perfect late-summer dessert

• Mara Sassoon

This is a dessert for those who believe you can't have enough chocolate. A chocolate graham cracker crust gets a layer of bananas and a filling of luscious homemade chocolate pudding. An optional heaping spoonful of homemade whipped cream takes this pie over the top.

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes (plus time to chill in the fridge)
• Yield: 8 servings

Ingredients

For the crust:

• ½ cup butter, melted
• 2 cups chocolate graham cracker crumbs
• ¼ cup granulated sugar

For the filling:

• ½ cup sugar
• ¼ cup cornstarch
• ¼ cup cocoa powder
• Pinch of salt
• 3 cups milk
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• 1 or 2 bananas, sliced thin

For the optional whipped cream:

• 1½ cups heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Directions

1. Make the crust. Preheat oven to 350 degrees. In a medium bowl, mix together the melted butter, graham cracker crumbs, and sugar until well combined. Press into a 9-inch pie pan. Bake the crust for 10 minutes, then let cool.
2. Make the chocolate pudding. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, salt, and milk. Continue whisking over medium heat until the mixture thickens just enough to coat the back of a spoon. Then remove from heat and stir in the butter and vanilla extract. Pour the pudding into a bowl and press plastic wrap on top of it to prevent a film from forming. Let the pudding cool.
3. Make the whipped cream, if using. Combine the heavy cream, sugar, and vanilla extract in a bowl. Using a stand mixer or hand mixer with a whisk attachment, beat on high speed for two minutes, until soft to medium peaks form. If using a hand mixer, it might take a little longer.
4. Assemble the pie. Place the banana slices in a layer on top of the graham cracker crust. Pour chocolate pudding over bananas. Then top with whipped cream, if using. Sprinkle with chocolate shavings if desired.
5. Let cool in the fridge for at least six hours to allow the pudding to firm up.
6. Remove from fridge, slice, and enjoy!

Share