Posted by: marthabernie | June 12, 2015


Why is it that we always have over ripe bananas?  We buy them to eat but we never manage to do that before they start to spot and turn black.  It’s one of the reasons I make banana bread fairly often.  Here is another way to use up bananas and get a little chocolate in the mix!  And, you can use any kind of pie crust that you want.  For example, a crust make from crushed chocolate cookies and a little butter would work.


Melt 2 oz bittersweet (or dark) chocolate with 2 teaspoons vegetable oil and brush over a pre-baked 9 inch crust.  Chill until set.  Meanwhile, whisk 3 large eggs yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth.  Gradually whisk in 2 cups whole milk.  Whisking constantly, bring to a full boil over medium heat and boil until thickened, about one minute.  Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract.  Fold in 3 sliced bananas and let cool slightly.  Pour filling into prepared pie crust, cover with plastic wrap and chill until firm, at least 3 hours and up to one day.  Beat one cup chilled heavy cream with 2 tablespoons sugar and 1/4 teaspoon vanilla extract until firm peaks form, spoon over pie and swirl decoratively.  8 servings.


  1. Sounds so delicious 🙂


  2. Bonus: A little chocolate in the banana cream pie. 🙂


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