White Chocolate Banana Cream Pie!

There is a popular restaurant in our area that serves a delicious white chocolate banana cream pie.  The problem is that I am usually too full by the time I finish dinner to ever order dessert, so I decided that I would recreate that pie.   This is my version and it comes pretty dang close to theirs.   The other great thing is that I made the whole pie for what one piece of the restaurant version costs.  This recipe has a few steps to it, but it's not really hard to make so don't let that deter you. 

 Here is what you will need:

Graham Cracker Crust
1/2 cup butter, melted
2 cups graham cracker crumbs
1/2 cup sugar
You can use a prepared graham cracker crust (one that has two extra servings is best)

1/3 cup half and half
2 Tbs. butter
6 oz. white baking chocolate  (you will need 2  (4 oz.)  bars for this pie total)
3 - 4 bananas, sliced
1   1/2 cups half and half
3/4 cup sugar
3 Tbs. cornstarch
3 egg yolks
1 tsp. vanilla
1 Tbs. butter
8 oz. frozen whipped topping, thawed
white chocolate curls for garnish

Prepare the crust by mixing the melted butter with the sugar and graham cracker crumbs.  Press in a deep pie dish on the bottom and up the sides.  Refrigerate for about 15 minutes  If you buy a prepared graham cracker crust, the larger one that has two extra servings works best.   This is a large pie.   Keebler makes the larger crust. 

In a saucepan melt the butter with 1/3 cup half and half and 6 oz. of white chocolate.  Stir until smooth.  You can also do this in the microwave for about 1 -2 minutes.   Pour the smooth mixture in the crust and chill for 30 minutes. 

Make the custard while the white chocolate layer chills.  Place the 1  1/2 cups half and half in a saucepan over medium heat.  Mix the cornstarch and the sugar.  Stir into the half and half.  Add the egg yolks.  Cook and stir until the mixture starts to thicken.  Remove from heat and stir in the vanilla and butter.   Pour into a bowl and refrigerate for 20 minutes.

Layer the sliced bananas over the white chocolate layer of the pie and pour the cooled custard over it.

Make chocolate curls out of the chocolate you have left over.  I use a vegetable peeler to do this. It curls best if it's slightly warmed up, but not much.  You can just hold it in your hand for a minute and that is plenty. 

Spread the whipped topping over the pie and finish with the chocolate curls.  Refrigerate for at least 4 hours before serving, overnight is even better.  


  1. Now this looks like something I would do...Plumb Yummy~~~ :)

  2. It appears to need more filling and less of whipped topping.How would it be if the filling were doubled?

    1. There is more than enough filling in this recipe. There is so much it's hard to get it all in the shell as it is. You have to remember that I style food for the photography. Your pie will not have this much whipped topping when you are finished if you follow the recipe.

    2. I like the height of the whipped topping. How do I get it to look like your photo?

    3. This sounds absolutely delicious, I will make this for the Easter holidays. Thanks for sharing.

  3. This looks so good! I'll be making it for our Memorial Day dessert--thanks for sharing!

  4. Just YUM ..LETS EAT !

  5. Do You have to temper the eggs before adding or just add them right in?

  6. made it this morning! Super easy too cant wait to have some this evening :) Thanks for sharing



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