Are you ready to create a truly show-stopping dessert that is a masterpiece of decadent, delicious layers? Imagine a pie that combines the irresistible, classic flavors of rich chocolate, sweet bananas, and creamy, tangy cheesecake in every single, glorious bite. This incredible, crowd-pleasing Chocolate Banana Pie is the ultimate dessert for any special occasion.
This isn’t just a simple cream pie; it’s an experience. We start with a unique, buttery, and nutty pecan-studded crust. Then, we build layer upon layer of deliciousness: a smooth and tangy cream cheese filling, a sweet layer of fresh bananas, a rich and decadent chocolate pudding, and a final, fluffy cloud of fresh whipped cream. It’s a make-ahead marvel that looks incredibly impressive but is secretly simple to assemble.
Table of Contents
Table of Contents
Recipe Overview: A Show-Stopping Layered Masterpiece
What makes this Chocolate Banana Pie so spectacular is its incredible combination of flavors and textures. Each layer is distinct and delicious on its own, but when combined, they create a perfect harmony of crunchy, creamy, tangy, sweet, and fruity. This is the perfect dessert to make a day ahead for a holiday, birthday party, or any celebration where you want to serve a truly unforgettable treat.
| Metric | Time / Level |
| Total Time | 4 hours (includes chilling) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 8-10 |
The Essential Ingredients for This Decadent Pie
This pie uses a combination of simple homemade components and convenient shortcuts to create its stunning layers.
- The Pecan Pastry Crust: This is a unique and delicious foundation. We knead finely chopped pecans directly into a standard pie pastry. This infuses the crust with a wonderful, nutty, and toasty flavor that is incredible with the chocolate and banana. We “blind bake” the crust to ensure it stays crisp and flaky under the creamy fillings.
- The Cheesecake Layer: This provides a rich, tangy base. A simple, no-bake mixture of softened cream cheese and confectioners’ sugar creates a smooth, dense layer that tastes just like a classic cheesecake.
- The Chocolate Pudding Layer: For ease and a perfect, thick consistency, we use a package of instant chocolate pudding mix. Pro Tip: The secret to a rich, thick pudding layer that holds its shape in a pie is to use less milk than the package instructions call for. This creates a more decadent, pipeable pudding.
- The Fruit Layer (Fresh Bananas): Slices of ripe, sweet bananas provide a fresh, fruity, and soft layer in the middle of the pie.
- The Whipped Cream Layer: We use real, fresh heavy whipping cream beaten with a little white sugar to create a light, airy, and truly luscious topping that beautifully crowns the pie.
Step-by-Step to the Perfect Layered Pie
This recipe is all about preparing each delicious component and then layering them for the final, show-stopping result.
Step 1: Prepare and Blind Bake the Pecan Crust
First, preheat your oven to 350°F (175°C).
On a lightly floured surface, knead the 1/4 cup of finely chopped pecans into your pie dough until they are evenly distributed. Roll out the dough and carefully line a 9-inch pie pan with it. Crimp the edges decoratively.
Line the inside of the pie shell with a piece of heavy-duty foil or parchment paper, and fill it with dried beans or ceramic pie weights. This process, called “blind baking,” prevents the crust from puffing up as it bakes.
Bake for 20 minutes, or until the edges of the crust are set and lightly browned. Carefully remove the foil and weights and let the crust cool completely on a wire rack.
Pro Tip: The crust must be completely cool before you add the filling. A warm crust will melt the cream cheese and create a soggy mess.
Step 2: Make the Creamy Cheesecake and Pudding Layers
While the crust is cooling, you can prepare the filling components.
In a medium bowl, beat the softened cream cheese and the confectioners’ sugar together with an electric mixer until the mixture is completely smooth, fluffy, and spreadable.
In a separate bowl, prepare the chocolate pudding according to the package instructions, but remember to use 1/2 cup less milk than what is called for on the box. This will create a thicker, richer pudding. Set it aside.
Step 3: Whip the Fresh Cream
In a large, chilled bowl, use an electric mixer to whip the 1 cup of cold heavy whipping cream with the 1/2 cup of white sugar. Beat on medium-high speed until the cream is thick and holds stiff peaks.
Step 4: Assemble Your Layered Masterpiece
Now for the fun part—building your beautiful, layered pie! We have clarified the layering order for the most delicious and beautiful result.
- Cheesecake Layer: Spread the smooth cream cheese mixture evenly over the bottom of your cooled pecan pie crust.
- Banana Layer: Arrange the sliced bananas in a single, even layer over the top of the cream cheese filling.
- Chocolate Pudding Layer: Carefully spoon the thick chocolate pudding over the banana layer and spread it out gently to cover them completely.
- Whipped Cream Topping: Top the chocolate pudding with the fresh whipped cream, spreading it to the edges or creating beautiful, decorative swirls.
Step 5: Garnish and Chill to Perfection
Sprinkle the 1/2 cup of chopped pecans over the top of the whipped cream.
Cover the pie loosely with plastic wrap and place it in the refrigerator to chill for at least 3 hours, or preferably overnight. This crucial step allows all the layers to set and firm up, and the flavors to meld together beautifully.
The Best Decadent & Easy Chocolate Banana Pie
A decadent, multi-layered chilled dessert, this Chocolate Banana Pie features a unique pecan-studded pastry crust. The blind-baked crust is filled with successive layers of sweetened cream cheese, fresh whipped cream, sliced bananas, and a thick chocolate pudding. The pie is finished with another layer of whipped cream and a sprinkle of chopped pecans, then chilled for several hours to set.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes (includes cooling and chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking, Layering, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (9 inch) single crust pie pastry
- ¼ cup chopped pecans (for crust)
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 ½ cups cold milk (for pudding)
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup heavy whipping cream
- ½ cup white sugar
- 2 large bananas, sliced
- ½ cup chopped pecans (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the Crust: Knead ¼ cup of finely chopped pecans into the pie dough. Line a 9-inch pie pan with the pecan dough. Fill the shell with pie weights or dried beans on top of heavy-duty foil.
- Bake for 20 minutes, or until the crust is set and lightly browned. Let it cool completely.
- Prepare the Layers: In a medium bowl, beat the softened cream cheese and confectioners’ sugar until smooth. Spread this mixture in the bottom of the cooled pie shell.
- Prepare the chocolate pudding according to package instructions, but use only 1 ½ cups of milk (½ cup less than standard) to make it thicker. Set aside.
- In a large bowl, whip the heavy cream with ½ cup of white sugar until stiff peaks form.
- Assemble the Pie: Spread half of the whipped cream over the cream cheese layer in the pie shell.
- Arrange the sliced bananas in a single layer on top of the whipped cream.
- Cover the bananas with the prepared chocolate pudding, spreading it into an even layer.
- Spread the remaining half of the whipped cream over the pudding layer.
- Sprinkle with the remaining ½ cup of chopped pecans.
- Refrigerate the pie for at least 3 hours, or overnight, before slicing and serving.
Notes
- The recipe creates a unique crust by kneading chopped pecans directly into the pie dough before baking.
- The crust must be ‘blind-baked’ using pie weights or a similar method to prevent it from puffing up.
- Making the chocolate pudding with less milk than called for is a key step to ensure the filling is thick and sets properly.
- A long chilling time of at least 3 hours is crucial for the layers to set and for the pie to slice cleanly.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 650-750
- Sugar: 60-70 g
- Sodium: 400-500 mg
- Fat: 40-50 g
- Saturated Fat: 20-28 g
- Trans Fat: 0 g
- Carbohydrates: 70-85 g
- Fiber: 4-6 g
- Protein: 8-10 g
- Cholesterol: 90-110 mg
Serving and Presentation
This impressive Chocolate Banana Pie is a true showstopper. For the cleanest, most beautiful slices, use a long, sharp knife. It’s helpful to run the blade under hot water and wipe it dry between each cut.
Serve the pie chilled, directly from the refrigerator. The beautiful, distinct layers will be visible in every slice, making for a stunning presentation on a dessert plate.
Storage and Make-Ahead Tips
This pie is the perfect make-ahead dessert for a party or special occasion, as it needs a long time to chill.
- Make-Ahead: You can assemble this entire pie up to 24 hours in advance. Keeping it in the refrigerator overnight will result in the best flavor and the firmest, most sliceable texture.
- Storage: Store any leftover pie, covered, in the refrigerator for up to 3 days. Note that the banana layer may begin to darken slightly over time, but it will still be delicious.
- Freezing: Due to the fresh bananas and the different textures of the layers, freezing is not recommended for this particular pie, as it can become watery upon thawing.
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Creative Recipe Variations
This wonderful layered pie is a fantastic template for other delicious flavor combinations.
- Easy No-Bake Crust Version: For a quicker, easier, and completely no-bake version of this pie, you can swap the pecan pastry for a store-bought or homemade chocolate Oreo cookie crust or graham cracker crust.
- Add a Caramel or Fudge Drizzle: For an even more decadent “banana split” flavor, you can add a drizzle of your favorite caramel sauce or hot fudge sauce over the chocolate pudding layer before you add the final whipped cream topping.
- Make it a Trifle: For a different but equally stunning presentation for a crowd, you can deconstruct this pie and layer all the same components in a large glass trifle bowl. Simply cube the baked pecan pastry and layer it with the cream cheese filling, sliced bananas, chocolate pudding, and whipped cream.
Enjoy Your Decadent, Show-Stopping Pie!
You’ve just created a truly special dessert that is a perfect harmony of delicious flavors and wonderful textures. This Chocolate Banana Pie is a decadent, celebratory treat that is sure to wow your friends and family. It’s the kind of impressive dessert that makes any occasion feel special.
We hope you love every last, rich and creamy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a show-stopping dessert!
Frequently Asked Questions (FAQs)
Q1: How do I keep my bananas from turning brown in the pie?
The layers of cream cheese underneath and chocolate pudding on top do a great job of protecting the banana slices from the air, which is what causes them to brown. For extra protection, you can gently toss the banana slices in a teaspoon of fresh lemon juice before layering them in the pie. The acidity will prevent browning without noticeably affecting the flavor.
Q2: What does it mean to “blind bake” a pie crust, and why is it important?
Blind baking is the process of pre-baking a pie crust before you add the filling. You line the raw crust with foil or parchment paper and fill it with pie weights (or dried beans/rice) to prevent the crust from puffing up or shrinking. This is an essential step for pies with wet, no-bake fillings, as it ensures the crust is fully cooked, crisp, and won’t become soggy.
Q3: Can I use a different kind of pudding, like a cook-and-serve variety?
For the best texture and ease, instant pudding is recommended as it’s designed to set up thick and fast. If you use a cook-and-serve pudding, you must prepare it on the stovetop and then let it cool completely—with plastic wrap pressed directly onto the surface to prevent a skin from forming—before you spread it in the pie.
Q4: My cream cheese layer is lumpy. What did I do wrong?
A lumpy cream cheese filling is almost always caused by using cream cheese that was not fully softened to room temperature. If the cream cheese is still cold and firm, it won’t be able to beat into a smooth, creamy consistency with the sugar, and you will be left with small lumps. Be sure to let your block of cream cheese sit out on the counter for at least an hour or two before you begin.
Q5: Can I make this pie with Cool Whip instead of real whipped cream?
Yes, you can substitute 2 to 3 cups of a thawed frozen whipped topping (like Cool Whip) for the homemade whipped cream topping. It will be a bit sweeter and will not have the same fresh dairy flavor, but it is a very stable and convenient alternative.