Banana Cream Pie with Whole Wheat Chocolate Crust

Banana Cream Pie with Orange Vanilla Custard and Whole Wheat Chocolate Crust at Get more delicious at @chasedelicious.

R Sweet, creamy, and banana-packed. Few desserts seem to conjure up home cooking more than a delicious banana cream pie. Layered with a delicious, crumbly crust, sweet, rich custard, and fresh bananas, this pie will have you coming back slice after slice.


I rarely, if ever, bake a recipe as it is out of magazines or from other websites. I always assume I know better and will add my own little touches to inspiring recipes I find. Of course, by the time I’m on step 5, I’ve got a completely different recipe all together – how did I end up with chocolate ice cream when I started with a chocolate chip cookie recipe?


This is the exception. When I came across this Banana Cream Pie (Epicurious’ reprint of Bon Appetit’s 2008 Banana Cream Pie with Whole Grain Chocolate Crust to be specific), I knew I had to try it. Everything looked so good, so perfect, that I didn’t even bother changing a single thing. Why am I blogging it? Because it’s delicious. And you should try it. Seriously.


Ok. Actually I lied. I changed a lot. I told you; I can’t help it. So, here is my take on their – what I assume was delicious – banana cream pie. What did I change exactly? Well, I used more whole wheat in the crust, added more chocolate, and threw in some orange zest into the vanilla custard. I think it creates a wonderfully delicious pie with layers of flavor and texture.



Banana Cream Pies are supposed to be easy. At least my mother’s was – banana pudding in a store bought crust with bananas thrown on top. This is, well, as everything I make, from-scratch. With the custard filling, cornstarch is used, so you can be a little careless with the cooking – the eggs won’t cook when it comes to a boil. Just don’t cook it too long as cornstarch begins to breakdown after extended boiling – at about 30 seconds to a minute or more. As for the crust, give it plenty of time to chill in the fridge, otherwise it will be like trying to roll out a puddle of custard.


Blind baking is when you bake a crust without the filling in it. To keep the crust from falling in on itself, you need to substitute the filling with pie weights. This can be as easy as lining the dough with parchment paper, and then filling the center with dried pinto beans – they’re a lot cheaper than pie weights. Bake until the visible edge of the crust beings to harden. Remove the pie weights and parchment paper (carefully and slowly, or you might remove the dough too), poke a few holes in the bottom of the dough, and bake again until the dough has hardened everywhere.


5.0 from 1 reviews
Banana Cream Pie with Whole Grain Chocolate Crust
Prep time
Cook time
Total time
Recipe by:
Difficulty: Intermediate
Great for: Dessert
Makes: 1, 9" pie
  • 1 quart vanilla orange custard, recipe below
  • 1 cup whole wheat pastry flour
  • ¼ cup whole wheat flour
  • 2 ounces semi sweet chocolate, chopped
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces butter, chopped
  • 2 tablespoons water
  • 6 bananas, peeled
  • Sugar
  1. Prepare the custard filling according to the instructions and store in the fridge until it is firm.
  2. Add the flours, chocolate, cocoa powder, sugar, baking soda, and salt to the bowl of a food processor. Pulse until the chocolate is finely ground.
  3. Add the chopped butter to the food processor and pulse a few times until the butter is broken up into very small chunks - the mixture should resemble a very coarse cornmeal.
  4. While pulsing, slowly add the water until a dough begins to form. Turn the machine off and remove the dough to a lightly floured surface. Knead the dough in on itself a few times until it holds it's shape. Wrap in parchment paper and refrigerate for about 2 hours or until firm.
  5. Preheat the oven to 375°F. Roll out the dough on a lightly floured surface to about ⅛" thick, or large enough to line a shallow 9" pie dish. Move the dough to the pie dish, and push it into the corners. Cut the excess dough from the edges.
  6. Line the dough with parchment paper and fill with dried beans. Bake for 20 minutes or until the edges are crisp. Remove the beans and paper, and bake another 10 to 15 minutes, until the center of the dough is crisp.
  7. Remove from the oven and cool completely.
  8. Once cool, spread a cup of the filling over the crust. Slice enough bananas thinly to cover the custard. Pour the remaining custard over the bananas. Top with more sliced bananas, cut on a bias to create large slices. Sprinkle sugar over the bananas. Using a kitchen torch, caramelize the sugar until it turns golden brown and hardens. Serve immediately.
5.0 from 1 reviews
Vanilla Orange Custard
Prep time
Cook time
Total time
Recipe by:
Difficulty: Easy
Great for: Dessert
Makes: 1 quart
  • 3 cups milk
  • 1 vanilla bean, split lengthwise
  • ½ cup sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon orange zest
  • 4 egg yolks
  1. Pour the milk into a heavy-bottomed pot. Scrape the vanilla bean seeds from the pod into the milk. Add the pod and heat to the scalding point over medium heat.
  2. In the meantime, mix together the sugar, flour, cornstarch, salt, and orange zest in a bowl. Add the egg yolks and whisk until evenly blended.
  3. Once the milk is scaled, slowly pour ⅓ of it into the egg mixture while whisking. Pour the tempered egg mixture into the pot with the remaining milk and place back over the heat.
  4. Cook the custard, stirring constantly, until it thickens and begins to boil. Cook for another 30 seconds. Remove from the heat and remove the vanilla bean pod. Let cool to room temperature before chilling for 4 hours or until set.

What’s your favorite way to make a banana cream pie? Share your recipes with us in the comments!

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AUTHOR - Russell van Kraayenburg

Food nerd. Cookbook author. Founder of Chasing Delicious. Pastry cook at Fluff Bake Bar. Lover of hot dogs. Russell van Kraayenburg founded Chasing Delicious in 2010 and has been chasing delicious recipes ever since. Russell is author of the cookbooks Haute Dogs and Making Dough.


  • Jason @ Plenty Of Zest

    Superb: \yYou got me with the addition of orange zest to the custard :). I love adding zest to pastry dough too – gives it another dimension!

  • Ursula

    I love bananas and that’s why I definitely have to try this recipe :) I’m so curious about its taste….thank you for sharing! :)

  • Disha Kapadia

    I love bananas and I have recently started discovering how to use them in cooked desserts. This recipe with the whole wheat chocolate crust and the zest added to the vanilla custard seems like a must try! I am saving it!

  • Katrina @ Warm Vanilla Sugar

    I love the chocolate crust with the banana cream pie! This looks lovely!

  • Matt Robinson

    An absolute work of art. This looks and sounds incredible!

  • Michael Shawn Majeed

    Wow, just looking at this is giving me a bit of a sugar rush. My mom’s birthdays is coming up, now I know what I’ll be making for her :)

  • Jeanette | Jeanette's Healthy Living

    That vanilla orange custard sounds like the perfect match with bananas – beautiful!

  • DessertForTwo

    I want to dive face first into this. I love this updated, classy version of banana cream pie.

  • Brandon @ Kitchen Konfidence

    Beautiful!! Especially with the addition of bruleed bananas. Well done!

  • Liz @ Floating Kitchen

    I love banana cream pie. I’ve never thought to brûlée the bananas on top before. It makes it so much more beautiful! What a great touch!

  • Erika

    This is seriously killer.. I mean bruleed bananas.. nuff said. ;)

  • Valerie

    Yummie! This cream pie looks delicious! The recipe looks great and is well explained. I love desserts with bananas and I’m always looking for new recipes. So thank you, I will try this one out!:)

  • Grace

    This looks really beautiful. And of course the orange zest sounds so interesting!

  • Claire @ A Little Claireification

    Russell thank you so much for stopping by my blog and your sweet comments – I had to come over. This looks amazing and yes, yes, amen, and yes on this custard filling. The addition of the orange zest is so perfect.
    Sure, sometimes I make easy (semi homemade) recipes, yet my favorite Lemon Tarts are not “easy” but the filling… yes. This sort of deliciousness is so worth it!! I cannot wait to try this recipe and pinned.

    But… why can’t I find your social media links to follow??

    • Russell van Kraayenburg

      Thank you for coming and stopping by too!

      Our social media links are hidden up in the menus up top – we’re cleaning up our site layout and I think the sidebar links got left out somewhere along the line. Better fix that. You can however find me on twitter at @rvank and the site @chasedelicious. Then we’re on facebook at

  • cherry fe vallejo

    Amazing feeling great !! :) like it nice one….. God Bless Thank you :) private chef in austin texas

  • Maggie

    haha, I share the same feeling that I usually do not follow through a recipe on a book. Although I fail a lot by doing that ;)
    THe banana pie looks fantastic! It reminds me a really really yummy dessert I had in Istanbul, with banana, cream, nuts and honey. Definitely will try out this one!

  • Jennie @themessybakerblog

    I always have good intentions when I plan to make a recipe from a book, blog, or magazine, but things always change. It’s a good thing recipes are just guidelines. This pie looks off-the-charts fantastic.

  • Laura (Blogging Over Thyme)

    Love everything about this!!!

  • Laura (Tutti Dolci

    Banana cream pie has never looked better and that chocolate crust is brilliant!

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