Go Back

6-Layer Chocolate Banana Pudding Pie Recipe

Please read through this recipe completely before beginning.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Additional Time (doesn't include total Chilling time) 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

For the Crust:

  • 1 cup crushed pretzels
  • 11 ounces Keebler pecan shortbread cookies crushed
  • 3 tbsp brown sugar
  • 7 tbsp 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 Ghirardelli 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
  • 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

Instructions
 

  • Directions
  • 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.
  • 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.

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
This decadent banana pudding pie recipe is a true showstopper, perfect for special occasions or everyday indulgence. With its rich chocolate layer, creamy cream cheese mixture, and sweet banana pudding, this pie is sure to impress. Whether you’re a fan of banana pudding or just looking for a new dessert to try, this recipe is sure to satisfy your cravings.
 
Based on a recipe by
 Rachel Bannarasee
Keyword 5-layer dessert recipe, Banana cream chocolate pie, Chocolate banana pie recipe, Chocolate banana pudding pie, Easy banana pudding recipe, Homemade pudding pie, Layered banana dessert, Layered pudding pie dessert, No-bake chocolate pie, Southern banana pudding pie