Banana Cream Pie with Chocolate Lining

author: Candice source:


  • 1 ½ cups graham cracker crumbs

  • ¼ cup butter, melted

  • 2 tablespoons brown sugar

  • 2 (1 ounce) squares bittersweet chocolate

  • 2 tablespoons heavy whipping cream

  • 3 cups low-fat milk

  • ¾ cup white sugar

  • 2 eggs

  • ½ cup all-purpose flour

  • 2 tablespoons Irish whiskey

  • 4 bananas

  • 2 tablespoons lemon juice

  • 1 cup heavy whipping cream

  • 2 tablespoons Irish whiskey


  • Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.

  • Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.

  • Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.

  • Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.

  • In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.

  • Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.

  • Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.

  • Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.