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6-Layer Chocolate Banana Pudding Pie Recipe

Please read through this recipe completely before beginning.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

For the Crust:

  • 1 cup crushed pretzels
  • 11 ounces Keebler pecan shortbread cookies crushed
  • 3 Tbls brown sugar
  • 7 Tbls unsalted butter melt more if needed

For the Chocolate Ganache:

  • 1/2 cup heavy whipping cream
  • 6 1 ounce squares semisweet chocolate, chopped or dark chocolate. I used 6 ounces of Callibaut semisweet chips.

For the Cream Cheese Layer:

  • 1 8 ounce package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 1/2 heavy whipping cream

For the Banana Layer:

  • 5 medium bananas or more as needed

* For the Pudding Layer:

  • 3 cups milk
  • 2 3.4 ounce packages instant chocolate pudding mix or vanilla if you choose

* I used the Chocolate Cream Pie recipe on my website. Make this ahead and chill thoroughly.*

For the Topping:

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tbsp grated semisweet chocolate or to taste
  • Chop Pecans or Walnuts optional

Instructions
 

  • Prepare the Crust: Combine the crushed pretzels, cookies, and brown sugar in a bowl of a food processor. Pulse until blended. Drizzle in the melted butter slowly, and pulse to combine. Press firmly into the bottom of a 9×13-inch dish. Bake for 13 minutes at 350F. Then cool completely
  • Prepare the Chocolate Ganache: Heat the cream in the microwave in 1-minute increments until boiling. Add the chocolate and whisk until combined and melted. Spread the ganache over the crust and place in the refrigerator or freezer until needed.
  • Prepare the Cream Cheese Layer: Mix the cream cheese, powdered sugar, and a small amount of cream in a bowl with a wire whisk to add air to the cream cheese. Add the remaining cream and mix until well whipped. Spread over the crust.
  • Slice the Bananas: Slice the bananas and Arrange over the cream cheese mixture and return to the refrigerator.
  • Prepare the Pudding Layer: Whisk the milk and pudding mix in a bowl until pudding begins to set, 3 to 4 minutes. Spoon over the bananas and return to the refrigerator. (If you use my chocolate cream pie pudding recipe, prepare well ahead and chill thoroughly.)
  • Prepare the Topping: Beat the heavy whipping cream in a chilled glass or metal bowl with an electric mixer until frothy. Add the powdered sugar gradually, continuing to beat until soft peaks form. Spread on top of the pudding layer and sprinkle with grated chocolate.
  • Chill the Pie: Chill the pie in the refrigerator for at least 4 hours or overnight before slicing and serving.

Video

Notes

Tips & Tricks
* To ensure the crust holds its shape, make sure to press it firmly into the dish and refrigerate it for at least 30 minutes before baking.
* For a more intense chocolate flavor, use 8 ounces of semisweet chocolate instead of 6.
* To make individual servings, use muffin tins and adjust the baking time accordingly
Conclusion
Starting at the bottom with the crushed pecan shortbread cookies and Pretzels, next a chocolate ganche that covers the shortbread crust, then comes a cream cheese mixture. A layer of bananas, topped with a rich Chocolate Pudding. Serve with a topping of whipped cream making a total of 6 layers of decadent goodness that everyone will enjoy.
So there you go.  Give this recipe a try and please comment below if you have any suggestions or feedback.  I’m heading back to the kitchen for another recipe I need to test.
 
Based on a recipe by
 Rachel Bannarasee
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