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–+ servings
wooden tray with banana pie and pie server

Chocolate banana cream pie

5
AuthorMilena M
This chocolate banana cream pie will satisfy anyone's sweet cravings. It's creamy, light, delicious, and easy to make. 
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Prep Time20 minutes
Cook Time55 minutes
Servings8 people

Ingredients
  

Crust:

  • 255 grams all-purpose flour, 1 ¾ cups
  • 50 grams raw cane sugar, 1/4 cup
  • 2 grams baking powder, 1/2 teaspoon
  • 8 tablespoon unsalted butter, softened
  • 1 egg + 1 egg yolk
  • Pinch salt

Filling:

  • 1 cups cashews
  • 420 grams coconut condensed milk, 2 cups
  • 1 teaspoon vanilla extract
  • 85 grams dark chocolate, 1/2 cups
  • 2 bananas
  • Pinch salt

Instructions

  1. Preheat the oven to 375F (190C).
  2. In a bowl, combine all the ingredients for the crust. Mix using your hands until everything is incorporated and you can shape a ball. Flatten the ball into a 1-inch-thick disk. Wrap in plastic and transfer to the fridge while you prepare the filling.
  3. For the filling, you can soak the cashews overnight or for at least 4 hours. If you haven’t done that, you can speed up the process and soak them in hot water for about 20 minutes. Once they are soaked, drain the water and transfer the cashews into a blender. Add the condensed milk, vanilla, one banana, and a pinch of salt. Blend on high until smooth and creamy.
  4. Take the crust out of the fridge and roll it into about 1/4 inch thickness. If you can’t roll it so thin, you can transfer it into a 9” springform and use your hands to spread it evenly and to the sides, about 1-1 ½ inch tall edge. 
    Pinch a few holes in the crust using a fork. Put it back in the fridge. Roughly chop the chocolate. Slice the other banana into a thin coin shape, about 1/8 inch thick. When you are done, take the springform out of the fridge and sprinkle the chocolate over the crust. Add the filling on top and cover the top with the thinly sliced banana.
  5. Transfer to the oven on the middle rack. Bake for about 55 minutes. When the top starts to turn golden and the edges of the crust start to brown, the pie is ready. Let it cool off a bit before you take it out of the springform.
  6. Keep at room temperature for up to 3 days. In the fridge up to a week, if it last that long! Enjoy!