Banana Chocolate Chocolate Chip Pie Recipes

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CHOCOLATE CHIP BANANA CREAM PIE



Chocolate Chip Banana Cream Pie image

This rich treat is a hit every time I serve it. The chilled filling, brimming with bananas, is refreshing, and the cookie crust provides a chocolaty crunch. -Taylor Carroll, Parkesburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2-1/3 cups 2% milk
5 large egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract, divided
3 medium firm bananas
1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar

Steps:

  • Cut cookie dough in half widthwise. Let 1 portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla., Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 481 calories, Fat 30g fat (17g saturated fat), Cholesterol 182mg cholesterol, Sodium 205mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE COVERED BANANA PIE



Chocolate Covered Banana Pie image

This is a wonderful after-dinner dessert with coffee.

Provided by Debbie Rowe

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Yield 8

Number Of Ingredients 10

3 cups crushed vanilla wafers
½ cup chopped pecans
⅔ cup butter, melted
2 cups semisweet chocolate chips
4 cups milk
4 ½ cups miniature marshmallows
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup frozen whipped topping, thawed
2 large bananas, sliced
1 (1.5 ounce) bar milk chocolate candy

Steps:

  • Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool.
  • Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour.
  • Arrange banana slices over chilled chocolate layer.
  • Prepare pudding mix as directed on box except use only 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.

Nutrition Facts : Calories 1031.9 calories, Carbohydrate 140 g, Cholesterol 51.7 mg, Fat 52.7 g, Fiber 5.5 g, Protein 10.7 g, SaturatedFat 25.6 g, Sodium 751.6 mg, Sugar 72.8 g

5-LAYER CHOCOLATE BANANA PUDDING PIE



5-Layer Chocolate Banana Pudding Pie image

This is a make-ahead icebox dessert. Banana pudding is a southern classic. This recipe takes it to a new level by making it into a pie and adding decadent chocolate layer.

Provided by HomeCookinMan

Time 4h35m

Yield 24

Number Of Ingredients 15

1 cup crushed pretzels
4 ounces vanilla wafer cookies, or as needed
2 tablespoons brown sugar
4 tablespoons unsalted butter, melted
½ cup heavy whipping cream
6 (1 ounce) squares semisweet chocolate, chopped
1 (8 ounce) package cream cheese, softened
½ cup powdered sugar
1 ½ cups heavy whipping cream
5 medium bananas, or more as needed
3 cups milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 cup heavy whipping cream
½ cup powdered sugar
1 tablespoon grated semisweet chocolate, or to taste

Steps:

  • Prepare crust: combine pretzels, cookies, and brown sugar in the bowl of a food processor; pulse until blended. Drizzle in melted butter slowly, and pulse to combine. Press firmly into the bottom of a 9x13-inch dish.
  • Prepare chocolate ganache: heat cream in the microwave in 1-minute increments until boiling. Add chocolate and whisk until combined and melted. Spread ganache over the crust and place in the refrigerator until needed.
  • Prepare cream cheese layer: mix cream cheese, powdered sugar, and a small amount of cream in a bowl with a wire whisk to add air to the cream cheese. Add remaining cream and mix until well whipped; spread over the crust.
  • Slice bananas lengthwise, then cut in half. Arrange over the cream cheese mixture and return to the refrigerator.
  • Prepare pudding layer: Whisk milk and pudding mix in a bowl until pudding begins to set, 3 to 4 minutes. Spoon over the bananas and return to the refrigerator.
  • Prepare topping: beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add powdered sugar gradually, continuing to beat until soft peaks form. Spread on top of pudding layer and sprinkle with grated chocolate.
  • Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.

Nutrition Facts : Calories 316 calories, Carbohydrate 32.2 g, Cholesterol 58.6 mg, Fat 20.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 12.1 g, Sodium 241.3 mg, Sugar 20.4 g

CHOCOLATE CHIP BANANA CREAM PIE



Chocolate Chip Banana Cream Pie image

A rich dessert using cookie dough for the base. From Country Woman Magazine, which won grand prize. Prep time includes chilling time.

Provided by Martina

Categories     Pie

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (18 ounce) can refrigerated chocolate chip cookie dough
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 1/3 cups milk
5 egg yolks, lightly beaten
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons vanilla, divided
3 medium firm bananas
1 1/2 cups whipping cream
3 tablespoons confectioners' sugar

Steps:

  • Cut cookie dough in half widthwise.
  • Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use).
  • Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate.
  • Bake at 375 degrees for 11-12 minutes or until lightly browned.
  • Cool on wire rack In a saucepan, combine the sugar, cornstarch and salt.
  • Stir in milk until smooth.
  • Cook and stir over medium-high heat until thickened and bubbly.
  • Reduce heat; cook and stir 2 minutes longer.
  • Remove from heat.
  • Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
  • Bring to a gentle boil; cook and stir 2 minutes longer.
  • Remove from the heat; stir in butter and 1 teaspoon vanilla.
  • Spread 1 cup filling into prepared crust.
  • Slice bananas; arrange over filling.
  • Pour remaining filling over bananas.
  • Refrigerate 2 hours or until set.
  • In a chilled mixing bowl; beat cream until it begins to thicken.
  • Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
  • Spread over pie.
  • Refrigerate for 1 hour or until chilled.
  • Refrigerate leftovers.

Nutrition Facts : Calories 853.1, Fat 50.3, SaturatedFat 25.3, Cholesterol 282.7, Sodium 329.9, Carbohydrate 92.4, Fiber 2.9, Sugar 22.5, Protein 10.8

QUICK CHOCOLATE BANANA CREAM PIE



Quick Chocolate Banana Cream Pie image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 22m

Yield 8 slices

Number Of Ingredients 5

1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar

Steps:

  • Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.
  • Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately.

BANANA CHOCOLATE CHOCOLATE CHIP PIE



Banana Chocolate Chocolate Chip PIe image

Make and share this Banana Chocolate Chocolate Chip PIe recipe from Food.com.

Provided by Tomorrow Never Knows

Categories     Pie

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

2 eggs
1/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 cup sugar
1/2 cup brown sugar
1/2 cup melted butter, cooled
1/2 cup mashed banana (1 med banana)
2 cups chocolate chips
1 9" unbaked pie shell

Steps:

  • Beat eggs well.
  • Add flour, cocoa powder, and sugars and mix until well blended.
  • Stir in the melted butter.
  • Stir in the mashed banana and chocolate chips.
  • Pour into unbaked pie shell, and bake at 325 degrees for 55-65 minutes until puffy and golden brown.

CHOCOLATE BANANA PIE



Chocolate Banana Pie image

This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight.

Provided by Jeannette Gartner

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time P1DT1h

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch single crust pie
¼ cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream
½ cup white sugar
2 large bananas, sliced
1 (3.9 ounce) package instant chocolate pudding mix
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
  • Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
  • Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
  • Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 60.5 g, Cholesterol 71.6 mg, Fat 36 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 15.6 g, Sodium 406.6 mg, Sugar 41.1 g

CREAMY CHOCOLATE-BANANA PIE



Creamy Chocolate-Banana Pie image

You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

Pastry for single-crust pie
2/3 cup plus 1/4 cup sugar, divided
1/2 cup all-purpose flour
1 envelope unflavored gelatin
1-1/4 cups half-and-half cream
3 large egg yolks, lightly beaten
1 cup sour cream
1 teaspoon rum extract
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
4 medium bananas, sliced
1/2 cup heavy whipping cream
Shaved unsweetened chocolate, optional

Steps:

  • On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.

Nutrition Facts : Calories 562 calories, Fat 30g fat (19g saturated fat), Cholesterol 159mg cholesterol, Sodium 201mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.

BANANA CREAM PIE WITH CHOCOLATE-CHIP-COOKIE CRUST



Banana Cream Pie with Chocolate-Chip-Cookie Crust image

Categories     Milk/Cream     Chocolate     Fruit     Dessert     Bake     Kid-Friendly     Quick & Easy     Banana     Walnut     Spring     Chill     Bon Appétit     Small Plates

Yield Makes 8 servings

Number Of Ingredients 15

Nonstick vegetable oil spray
1 pound purchased frozen semisweet chocolate chip cookie dough, thawed
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks
2 1/3 cups whole milk
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon dark rum
2 teaspoons vanilla extract
3 medium bananas, peeled, cut into 1/2-inch-thick slices
1 cup chilled whipping cream
2 tablespoons powdered sugar
Chocolate curls (optional)

Steps:

  • Spray 9-inch-diameter glass pie dish with nonstick spray. Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough for another use). Press dough evenly onto bottom and up sides of dish, building high-standing dough edge on rim of dish. Sprinkle with 1/2 cup nuts; press nuts into dough. Pierce dough all over with toothpick. Freeze crust 1 hour.Position rack in bottom third of oven and preheat to 350°F. Fold 36-inch-long piece of foil lengthwise into thirds, forming 36x4-inch strip. Place pie dish on baking sheet. Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip. Bake crust until golden and dry to touch, about 25 minutes. Cool completely.
  • Meanwhile, whisk 1/3 cup sugar, cornstarch, and salt to blend in heavy medium saucepan. Whisk in yolks; gradually add milk, whisking until smooth. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in butter, rum, and 1 teaspoon vanilla. Transfer to large bowl; cool to lukewarm, whisking occasionally, about 45 minutes.
  • Spread 1 cup custard in crust. Top with 3 sliced bananas, then remaining custard, covering bananas completely. Chill pie until filling sets, about 2 hours. Beat cream, powdered sugar and remaining 1 teaspoon vanilla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 and up to 8 hours. Garnish pie with chocolate curls, if desired. Cut into wedges and serve.

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