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White Chocolate Banana Cream Pie

Today is a day for celebrating and we’ve made this delicious White Chocolate Banana Cream Pie!  My husband Jack calls this the Most. Delicious. Pie. Ever.  –  and I have to agree!

This white chocolate banana cream pie is layer after layer of creamy, delicious goodness starting with a chocolate crumb bottom crust, then slices of fresh banana, then a creamy white chocolate and vanilla custard!  Repeat all of those layers again – and finally top with some lightly sweetened vanilla whipped cream.  Add some dark and white chocolate shavings plus a few more banana slices on top for garnish – and OMG this pie is very, VERY good!

White Chocolate Banana Cream Pie

Such a special pie is perfect for a day of celebrating!  And what are we celebrating?  First of all – it’s Pi Day, the annual celebration observed on March 14th that commemorates the mathematical constant π. (Get it? 3.14…)

Second of all – it’s our grandson JC’s birthday!  He doesn’t know that I’m mentioning it here – and I would love it if you clicked over to his blog (he just started it) to wish him a happy birthday!  You can tell him I sent you if you’d like!

White Chocolate Banana Cream Pie

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White Chocolate Banana Cream Pie {#PiDay Party} - A Family Feast

White Chocolate Banana Cream Pie

  • Prep Time: 4 hours 30 mins
  • Cook Time: 20 mins
  • Total Time: 4 hours 50 minutes
  • Yield: 8-10 servings


Recipe adapted from one originally created by Bernice V. Janowski of Stevens Point, Wisconsin who won $200 in the Custard and Cream Pies category in a recipe contest sponsored by Better Homes and Gardens in 1997.


  • 1 9-ounce package chocolate wafers (such as Nabisco Famous Chocolate Wafers)
  • 1/3 cup unsalted butter, melted
  • 3 egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 ½ cups whole milk
  • 4 ounces white chocolate chips
  • 1 ¼ teaspoon vanilla, divided
  • 34 medium bananas
  • 1 cup heavy cream
  • 2 tablespoons sifted powdered sugar
  • For optional garnish: Dark chocolate and white chocolate curls (see note below recipe for some tips on creating the chocolate curls) and extra slices of banana


  1. In the bowl of a food processor, process the chocolate wafer cookies until they are fine crumbs. In a small bowl, place 1½ cups of the chocolate crumbs and hold the remaining crumbs aside in a separate bowl.
  2. In a medium bowl, combine the 1½ cups of chocolate crumbs with the melted butter and stir to mix well. Press crumbs evenly into the bottom and up the sides of a 9-inch pie plate to form a solid crust. Place in the refrigerator to chill while you begin making the custard for the pie.
  3. In a medium bowl, lightly beat the egg yolks. Set aside.
  4. In a heavy bottomed saucepan, combine sugar, cornstarch, salt and milk. Stirring constantly heat over medium heat until the mixture just starts to get bubbly and thick. Cook for 2 minutes, stirring constantly.
  5. Remove the pan from the heat. While whisking, gradually add a few spoons of the hot custard mixture to the bowl with the egg yolks, being sure to whisk quickly so the yolks do not start to cook or curdle. Keep whisking and slowly add more of the hot custard mixture to the yolks, until you have about a cup of custard in the bowl with the yolks.
  6. Add the egg yolk mixture back into the pan and stir. Heat the mixture in the pan back up over medium heat, again stirring constantly. Once it starts to bubble, reduce heat to low and cook for 2 more minutes. Remove from heat and stir in white chocolate chips and 1 teaspoon of the vanilla, stirring until the chocolate melts completely. Allow the white chocolate custard to cool slightly.
  7. Slice two of the bananas and place in a single layer over the chilled crust. Spoon half of the custard filling over the bananas and spread into an even layer. Sprinkle the remaining chocolate crumbs over the custard. Then slice the remaining bananas and place over the chocolate crumbs, then spoon the remaining custard over the bananas. Cover and chill for at least 4 hours so the custard cools and the pie sets.
  8. When ready to serve, in the bowl of a stand mixer and with the wire whip attachment, combine heavy cream, remaining ¼ teaspoon vanilla and powdered sugar. Whip at high speed until stiff peaks form. Spread whipped cream over the pie. Garnish with shaved chocolate and additional banana slices.


To make the chocolate curls, just use a vegetable peeler and shave off thin slices of chocolate from a premium white and dark chocolate bar. The best curls will come from using chocolate with a high fat content (we used Ghirardelli’s).

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  • Diane Varlesi wrote:

    I love love love ❤️ your recipes!!!!Beauy and Delicious!!! A million thanks!!!! Got any good recipes for baked polenta!!

    • Martha wrote:

      Hi Diane – No…unfortunately we don’t have a baked polenta recipe…sounds delicious though!

  • Clay Pendleton wrote:

    What would also be nice after the crust has set – melt some semi chocolate or dark chocolate and pore evenly over the crust. Allow the chocolate to flow all over the crust and let set again.

    • Martha wrote:

      Great idea Clay! Sounds delicious!

  • Patti wrote:

    I made this last night for game night and my company raved about it! One said I had to make it for him again on his birthday in February. I used the Oreos for the crust too, and it was great. My question is how you keep the bananas on top from going dark, or was it just a matter of serving it quickly after placing them there? I plated the pie with a ganache swirl under the pie and sprinkled a touch of crumbs from the Oreos on top of the whipped cream for color contrast since I forgot to make the chocolate curls. Thanks for the recipe. I think it is the white chocolate chips in the custard that puts this one over the top!

    • Martha wrote:

      Thanks Patti – I agree – that white chocolate really makes this pie something special! For the bananas – we usually top the pie at the last minute but like apple slices, you can toss the banana slices in some lemon juice to prevent the oxidation. It might add a little hint of citrus flavor but not so much that it will change how the pie tastes. Hope that helps!

  • lily wrote:

    I did this for desert tonight to have after dinner, and it was DELICIOUS !! What a treat , my family and I are in love with it ! THANK YoU sooo much for sharing! ❤️ – only thing I change cause I could find at the store are the chocolate cookies for the crust, I used Oreo cookies instead and it work great ! THANKS again !

    • Martha wrote:

      So glad you enjoyed the pie Lily – and your OREO crust adaptation is a great idea! (I’m going to try that myself the next time!)

      • JOANNE C JOHNSON wrote:

        I am allergic to bananas but I have to make the Banana white chocolate cream pie. It is quite beautiful. I have never seen on any web site so many original ideas dessert ideas. THANK YOU FOR THE PIE RECIPE.

        • Martha wrote:

          Thanks so much Joanne! You could swap in another fruit if you are allergic to bananas – perhaps strawberries?

  • Tonia wrote:

    Pretty sure you’ve just found the very best way to eat bananas!

    • Martha wrote:

      Thanks Tonia!!

  • Rachel wrote:

    If I don’t have the nabisco chocolate wafers on hand do you think I could use either chocolate graham crackers or oreos?

    • Martha wrote:

      Hi Rachel – Yes – either of those will work great as a substitution! I hope you like the recipe as much as we did!

  • Elizabeth @ Confessions of a Baking Queen wrote:

    I love that the filling is made from scratch! And how on earth could chocolate curls be optional 😉

    • Martha wrote:

      Very true Elizabeth! The chocolate curls should be mandatory! Thanks for stopping by today!

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