Banana Cream Pie Recipe


  • 1

    Preheat the oven to 180°C, gas mark 4.

  • 2

    To make the pastry, rub the cubed butter intothe flour and icing sugar, then add the pannedchocolate cocoa nibs.

  • 3

    A dd the egg and ½ tbsp water and work themtogether until the dough just begins to sticktogether. Be careful not to knead or overwork it.Cover the dough with cling film and let it rest inthe fridge for at least 30 minutes.

  • 4

    For the filling, pour the condensed milk into asturdy pan and boil until a caramel consistencyis reached. Pour in the the chocolate drops andwhisk until smooth. Leave to cool.

  • R oll out the pastry and put in a pie tin. Prick thebottom with a fork. Press a strip of aluminiumfoil around the edge of the dough so it doesn’t sink when baking.

  • 6

    Pre-bake the pie shells in the middle of the ovenfor about 5 minutes, then remove the foil andbake for another 5 minutes until it is golden.Remove and leave to cool.

  • 7

    Split the vanilla pod and scrape out the seeds.Whisk the seeds with the cream and fold it intothe yoghurt.

  • 8

    Increase the oven temperature to 200°C, gasmark 6. Mix the nuts with lightly beaten egg white and then shake them with the sugar andcinnamon. Roast on a tray lined with bakingparchment for about 10 minutes, then leave to cool completely.

  • 9

    Mix the cream and yoghurt mixture with 2⁄3 ofthe caramel and spoon it over the pie bottom. Drizzle with remaining caramel.

  • 10

    Slice bananas lengthwise and place on top.Sprinkle with chopped nuts and chocolate drops then serve.

  • 11

    A lternatively – you also can slowly deep-frysome banana pieces for decoration.

Serves: 6-8 people
  • Ease of preparation: Moderately Difficult
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 30 minutes
  • Total time: 2 hours


  • 150g cold butter, cut into cubes
  • 275g plain flour
  • 30g icing sugar
  • 1 egg, lightly beaten
  • 30g Panned Cocoa
  • Nibs Super Boosters (milk or dark)
  • For the filling:
  • 1 x 400g tin condensed milk
  • 1 vanilla pod
  • 400ml double cream
  • 200ml thick Greek yoghurt
  • 150g 70% Dark Chocolate
  • 4 bananas, sliced length ways
  • For the candied nuts:
  • 50g almonds
  • 50g walnuts
  • 1 egg white, lightly beaten
  • 50g sugar
  • 1 tsp ground cinnamon

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What people are saying

  • This Recipe is The Best in The Bunch

    A banana cream pie is a classic dessert, but Hotel Chocolat took it to a whole new level. When dark chocolate is mixed with condensed milk, something magical happens. This incredibly indulgent delight is like a banoffee pie with pastry. When I tried the recipe, I used a regular round pie dish instead of the style shown in the picture. I also changed the nuts for pumpkin seeds to suit my tastes, but its adaptability is what makes it great.

    , London said on 22/02/2013

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