Classic banana cream pie just got an upgrade! And this chocolate-bottom banana cream pie is one you’re sure to love.

chocolate bottom banana cream pie with slices taken out so you can see the layers

This recipe is sponsored by Challenge Dairy.

If you are on Team Cream Pie then this is the pie for you! It has everything— a flaky buttery pie crust, the creamiest homemade vanilla pudding, fluffy whipped cream, sliced bananas and rich chocolate ganache.

You can stop your search for the perfect banana cream pie, because this is it.

chocolate bottom banana cream pie sliced on plates with box of Challenge Butter

You’re going to love this Chocolate-Bottom Banana Cream Pie!

The creamy filling with the flaky crust, and the combination of chocolate and banana make this chocolate-bottom banana cream pie such a delight!

There are 5 pieces to this pie:

  1. Pie crust
  2. Chocolate ganache
  3. Sliced bananas
  4. Vanilla pudding
  5. Whipped cream

I know that’s a lot! But the fact that everything is made from-scratch— from the pie crust to the pudding filling— makes this one amazing pie. And I promise it’s not too difficult!

So let’s get started, shall we?

ingredients for chocolate bottom banana cream pie

Ingredients you’ll need

  • All-purpose flour
  • Challenge unsalted butter
  • Whole milk
  • Granulated sugar
  • Egg yolks
  • Heavy whipping cream
  • Cornstarch
  • Vanilla extract
  • Salt
  • Fresh bananas
  • Bittersweet or semi-sweet chocolate

cutting butter into dry ingredients to make pie crust

Why I bake with Challenge Butter

Really great butter makes for really delicious baked goods, and that’s why I bake with Challenge Butter. It’s made with the freshest cream from happy cows from family-owned dairies. In fact, Challenge Butter is made and ready to be shipped to the supermarket just 36 hours after milking.

All-butter pie crusts have the best flavor, and using Challenge Butter ensures this pie crust tastes just as delicious as all the layers we put in it. A few tablespoons of Challenge Butter whisked into the vanilla pudding at the end also adds richness and flavor that takes it over the top.

Don’t skimp when it comes to butter!

pie crust and baked pie shell

How to make Chocolate-Bottom Banana Cream Pie

1. Prepare pie crust. Cut cold butter into the dry ingredients until the size of peas. Then, add cold water until dough comes together and you can shape it into a disk. Chill for 2 hours.

2. Bake pie crust. Because the cream filling isn’t baked in the oven, the pie crust must be baked completely on its own. This is called a blind bake, and I have a full tutorial post on how to do it right.

3. Make vanilla pudding. While the pie crust is baking, prepare the pudding over the stove. Heat milk and sugar until steaming, then slowly whisk it into the egg yolks and cornstarch. Cook it over medium heat until thickened, then remove and stir in vanilla and butter. Let cool to room temperature.

chocolate ganache and vanilla pudding for banana cream pie

4. Make chocolate ganache. Heat heavy cream and pour over chocolate. Let it sit for a few minutes, then whisk until smooth. Let cool to room temperature.

5. Assemble pie. Once pie crust, vanilla pudding and chocolate ganache have cooled to room temperature you can assemble the pie! Spread chocolate into the bottom of the pie crust, add a layer of sliced bananas on top, and then spread the pudding evenly over the bananas. Top with whipped cream and chocolate shavings (optional).

6. Chill and serve. The pie should be chilled completely before serving. Store in the fridge for at least a few hours, and up to a few days, though pie is best 1-2 days after assembly.

assembling chocolate bottom banana cream pie

Tips for this recipe

  • If you need help making pie crust, check out my foolproof flaky pie crust method. You’re guaranteed flaky layers and great flavor.
  • You can also make pie crust in the food processor.
  • To ensure your pie crust doesn’t shrink during baking, be sure to follow all of my tips for how to blind bake a pie crust.
  • Straining the vanilla pudding is an optional step, but it removes any possible cornstarch or egg lumps and leaves the filling silky smooth.
  • While it may be tempting to cut into the pie immediately, it needs to be chilled to finish setting up. Cutting the pie too soon will make for sloppy slices.
  • Feel free to garnish or decorate this pie however you like! I used rough chopped chocolate, but you could also add sliced bananas to the top right before serving.
  • Parts of this pie can be made ahead for easy assembly later— The pudding can be stored in the fridge for several days. The pie dough can be stored in the fridge for days and in the freezer for a month or more. The baked pie crust can be stored at room temperature for several days. I recommend making the chocolate ganache and whipped cream when you are ready to assemble the pie.

finished chocolate bottom banana cream pie

More cream pies to try

If you love this chocolate-bottom banana cream pie, you should try these other pies:

slice of chocolate banana cream pie with fork

Shop tools for this recipe

Chocolate Banana Cream Tart

Classic banana cream pie just got an upgrade! And this chocolate-bottom banana cream pie is one you’re sure to love.
chocolate bottom banana cream pie with slices taken out so you can see the layers
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4 from 1 vote


For the pie crust:

  • 1 ¼ cup all-purpose flour
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ½ cup Challenge Unsalted Butter , cold and cut into cubes
  • ¼ cup cold water

For the vanilla pudding:

  • 2 cups whole milk
  • ½ cup granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 ½ teaspoon vanilla extract
  • 2 tablespoons Challenge Unsalted Butter

For the chocolate ganache:

  • 4 oz bittersweet or semi-sweet chocolate , chopped or use chips
  • ½ cup heavy whipping cream

For assembly:

  • 1 banana , sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • Additional chopped chocolate or sliced bananas , for topping (optional)


To make the pie crust:

  • Combine the flour, sugar, and salt in a bowl. Add the cubed butter and toss to coat. Use a pastry blender or two knives to cut the butter into the dry ingredients until butter is the size of peas. Add cold water and use a spatula and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional water a teaspoon at a time.
  • Flatten into a disk and wrap in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.
  • When ready to roll out, let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13-inch circle. Dough should be about ¼-inch thick. Transfer dough to 9-inch pie dish and fold and crimp edges as desired.
  • Freeze pie crust for 30 minutes. Preheat oven to 425°F.
  • Line frozen pie crust with greased foil or parchment paper, then fill all the way to the top with pie weights to hold crust in place during baking. You can also use dry beans or rice.
  • Bake pie crust for 20-25 minutes until edges are golden brown. Lift liner and pie weights out of crust and set aside to cool. Bake pie crust for an additional 5-10 minutes until all of pie crust is baked and lightly browned.

To make the vanilla pudding:

  • Heat the milk and sugar in a medium saucepan over medium heat. Meanwhile, whisk together the egg yolks and cornstarch in a separate bowl. When the milk starts to bubble at the edges and steam, remove from heat and add in a slow steady stream to the egg mixture.
  • Pour the mixture back into the saucepan and cook over medium heat, whisking constantly. When the custard is thick, remove from heat and add the vanilla and butter. Stir until smooth.
  • (Optional) Pass pudding through a mesh strainer to remove any lumps.
  • Set pudding aside to cool to room temperature, stirring occasionally.

To make the ganache:

  • Heat the heavy whipping cream in microwave until steaming. Pour over the chocolate in a medium bowl and let sit for 5 minutes. Stir until smooth.

To assemble the pie:

  • Beat heavy whipping cream till it starts to thicken, then add vanilla and sugar. Beat to medium peaks.
  • Spread chocolate ganache over the bottom of the pie crust. Slice the bananas and arrange in a layer over the chocolate. Dollop the vanilla pudding over the bananas and spread to cover in an even layer. Top with sweetened whipped cream.
  • Chill for at least 2 hours before serving. Add toppings like chopped chocolate or bananas, if desired, before slicing.


Calories: 577kcal, Carbohydrates: 50g, Protein: 7g, Fat: 39g, Saturated Fat: 25g, Trans Fat: 1g, Cholesterol: 179mg, Sodium: 334mg, Potassium: 291mg, Fiber: 1g, Sugar: 26g, Vitamin A: 1305IU, Vitamin C: 2mg, Calcium: 158mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Disclosure: This recipe was created in partnership with Challenge Dairy, Inc. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Challenge Dairy, you can visit their website here. You can also find them on facebookinstagramyoutube, and pinterest.