← Back to Search Results
baking American, Asian
Banana Cream Pie Recipe-8035

Photo by: Joseph De Leo
Comments: 1


If I had to choose a favorite pie, it would be creamy, custardy banana cream pie. Here, fresh and candied ginger add a nice kick, balanced by sweet milk chocolate. Chocolate and banana are meant for each other, but the thin layer of milk chocolate lining the crust also keeps the crust nice and crisp. This pie is perfect on its own, or garnish it with milk chocolate shavings by running a vegetable peeler along a bar of chocolate.

Yield: Makes one 9-inch pie, about 10 servings


Gingered pie pastry:

  • 1 cup (5½ ounces/155 grams) all purpose flour, plus more for rolling
  • ½ cup (2¾ ounces/79 grams) pastry or cake flour (see Chef’s Tip)
  • 1 tablespoon plus 1 teaspoon sugar
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ cup (4 ounces/113 grams) unsalted butter or lard, cut into ½-inch cubes and chilled

Banana cream filling:

  • 3 1/3 ounces (93 grams) milk chocolate, chopped
  • 1 cup (8 ounces/226 grams) heavy whipping cream

  • Ginger Pastry Cream 
  • 4 ripe bananas, peeled and cut into ¼-inch slices
  • 1 tablespoon finely chopped candied ginger, plus more for garnish, optional
  • Milk chocolate for shaving, optional


1. To make the pastry: Put the flours, sugar, ginger, cinnamon, and salt into a large mixing bowl and mix well. Cut in the butter using a pastry cutter or your fingers until the mixture resembles small peas. Gently knead the dough, adding ice water 1 tablespoon at a time, until you can squeeze the mixture into a ball. On a temperate dry day, you will need about ¼ cup water. Form the dough into a ball, press it into a 1-inch-thick disk, and wrap tightly in plastic wrap. Chill until firm, at least 1 hour.

2. Lightly flour a work surface and a rolling pin. Roll the dough into a 12-inch circle, ¼-inch thick, rotating the circle a quarter turn with each roll. Lightly flour the dough and loosely roll it around the rolling pin, then unroll it into a 9-inch glass or ceramic pie dish and press gently into the dish. Pierce the dough allover with a fork. Trim any excess dough and decoratively crimp the edge, if desired. Loosely cover with plastic wrap and freeze until hard, at least 30 minutes.

3. Preheat the oven to 425°F.

4. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Turn the heat down to 325°F and bake for another 10 minutes. Remove the pie weights and parchment paper and pierce the dough allover with a fork. Bake the crust until browned and dry to the touch, about 15 minutes more. Remove from the oven and cool completely.

5. To make the filling: Melt the chocolate in a double boiler or heatproof bowl set over a larger pan of hot water. As soon as the chocolate melts, stir well, pour into the cooled piecrust, and spread evenly in a thin layer. Let the chocolate cool and harden at room temperature.

6. Put the heavy cream in the bowl of an electric mixer fitted with the whisk attachment and whisk on medium speed until medium peaks form. (When you lift the whisk from the mixture, a peak will form and the very tip of the peak will fall back down.) Fold one quarter of the whipped cream into the pastry cream to lighten it. Then fold in another quarter. Set the remaining whipped cream aside.

7. Spread half of the pastry cream mixture in the piecrust. Top with a single layer of the sliced bananas and half the chopped ginger. Repeat with another layer of the remaining pastry cream, bananas, and ginger, then spread the reserved whipped cream decoratively on top of the pie. Garnish with the candied ginger and shaved milk chocolate on top, if desired. Refrigerate for at least 3 hours or up to 6 hours before serving.


CHEF’S TIP: If you don’t have pastry or cake flour, substitute another ½ cup (2¾ ounces/77 grams) all-purpose flour and add ½ teaspoon lemon juice with the ice water to keep the crust tender and flaky.

© 2007 Pichet Ong

Note from Cookstr's Editors

Nutritional information does not include optional Milk chocolate for shaving or Ginger Pastry Cream. For nutritional information on Ginger Pastry Cream, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

339kcal (17%)
42mg (4%)
4mg (7%)
182mcg RAE (6%)
59mg (20%)
194mg (8%)
13g (65%)
21g (32%)
2mg (8%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • yogimarlon

    11.14.09 Flag comment

    Sorry Cookstr, but my Organic Black Bottom Banana Creme Pie beats the pants off this recipe! I do like that you use whipped creme and little else as the topping. I don't think ginger works though. Not at all. My recipe is quicker because it has a graham cracker crust, which holds up a lot better than pastry if there is some left over. I've also used a great mixture of espresso and coco powder on the bottom, which gives a bitter bite to the ultra-ripe, ultra-sweet, more flavorful organic bananas. Nice try.
    Marlon Braccia
    The Enlightened Cook
    http://youtube.com/yogimarlon for more great recipes!


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
west-coast-cooking West Coast Cooking
by Greg Atkinson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
american-masala American Masala
by Suvir Saran
baked-explorations Baked Explorations
by Matt Lewis
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?