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Mile-High Banana Cream Piewith Flaky Decadent Chocolate Crust

Makes one 9” pie.

For the Chocolate Crust

Makes two 9-inch crusts.



2-1/4 Cups All-Purpose Flour

1 Teaspoon Table Salt

2 Tablespoon Granulated Sugar

11 Tablespoons Unsalted Butter, cold, cut into ¼” slices

7 Tablespoons Vegetable Shortening, cold, cut into two pieces

8 Tablespoons Cocoa Powder

2 Tablespoons Vodka, cold

4 Tablespoons Water, cold


  • In food processor, process ¾ cup flour, salt and sugar until combined, about two 1-second pulses.

  • Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds (Dough will resemble cottage cheese curds with some very small pieces of butter remaining.)

  • Scrape processor bowl with rubber spatula and redistribute dough evenly around the processor blade.

  • Add remaining ½ cup flour and cocoa powder and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.

  • Empty mixture into a medium bowl.

  • Sprinkle vodka and water over mixture.

  • With rubber spatula, use quick folding motion to mix, pressing down on dough until it is slightly tacky and sticks together.

  • Flatten dough into a 4-inch disk.

  • Wrap in plastic and refrigerate at least 45 minutes or up to 2 days, then pat one disk into a 9” pie pan, working it up the sides to form a crust.

  • Refrigerate pie pan and crust for 15 minutes, and preheat oven to 400 degrees.

  • Bake crust in oven for 20 minutes.

For the Pudding


  • 4 Cups Cold Whole Milk

  • 2 Teaspoons Vanilla Extract

  • 4 3.4-oz. Instant Vanilla Pudding Packages

  • 2 14-oz. Sweetened Condensed Milk

  • 4 Cups Heavy Whipping Cream

  • 8 Fresh Bananas

  • 6 Tablespoons Powdered Sugar


In a large bowl, whisk together the cold milk, vanilla extract, and vanilla pudding until the mixture becomes thick.

Pour the sweetened condensed milk into the bowl and mix thoroughly.

In a second bowl, whisk the heavy cream until it forms firm peaks.

Fold about two-thirds of the whipped cream into the pudding.

Fold the powdered sugar into the remaining one-third of the whipped cream and refrigerate until needed.

Thinly slice the bananas, and spread about one-fourth of them into the bottom of the pre-baked chocolate crust.

Next, spread about one-fourth of the pudding evenly over the bananas. Repeat this procedure three more times.

Spoon the refrigerated whipped cream over the top of the layered pie, then cover with plastic wrap and refrigerate for two hours before serving.

Download the recipe here:

Mile-High Banana Cream Pie with Flaky Decadent Chocolate Crust
Download DOCX • 148KB

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