This is a light, delicious, luscious, creamy pie. Even though the pie has white chocolate in it, it is not very sweet. It’s one of those pies where everyone wants a second slice.

There are five steps to make this pie. They are all easy, but takes a little time. But the end results are so worth it.

•    Crush graham cracker to make crumbs
•    Chop white chocolate into small bites
•    Slice bananas
•    Prepare filling
•    Prepare whipped cream

One of the secrets to making a smooth and creamy filling you must continuously stir the mixture for the complete cooking time to avoid burning it. There is nothing worse than burnt filling and chances are very good you will have to start over again. In the words of the late great chef, Julia Child: “You will be sorry.”

Prep Time: 45 minutes
Cooking Time: 10 minutes
Serves: 8-10


1 ¾ C chocolate graham crackers (about ½ box)
1/3 C melted butter
½ C sugar
¼ C cornstarch
¼ t salt
2 ½ C whole milk
3 slightly beaten egg yolks
4 oz white chocolate, finely chopped
1 ¼ t vanilla
4 medium or 3 large bananas , thinly sliced
1 C whipping or heavy cream


Pie crust: Crush graham crackers by putting them into a large storage bag, seal closed. Using either a rolling pin or a meat pounder, crush crackers until you have a fine crumb size. In a bowl, combine graham crackers crumbs with melted butter. Toss well.  Spread crumb mixture into a 9” pie pan (reserve about ¼ c to sprinkle on top of the pie for decoration.) Press crumbs firmly on the bottom and sides of the pan to form a firm, even crust; cover and chill for an hour. If the crust feels too dry, put the crumbs back into the bowl and add another tablespoon of melted butter and press into the pie pan again.

Filling: In a medium saucepan, combine sugar, cornstarch, and salt. Mix until blended. Stir in milk. Cook and stir continuously over medium heat until thickened and bubbly (about 7 minutes).  Turn down heat to medium-low, cook and stir for another 2 minutes; remove from heat. With the egg yolks in a separate bowl, temper the yolks by very slowly pouring 1C of hot filling, while continuously stirring, into the yolks. This keeps the yolks from scrambling from the heat of the hot filling. Now pour yolk mixture BACK into the filling in the pan. While stirring, bring mixture just to a boil and reduce heat. Cook for another 2 minutes; remove from heat, stir in chopped chocolate and 1t of vanilla and stir until chocolate is melted.  Add sliced bananas and stir until blended. Pour filling mixture into prepared, cold crust and place in refrigerator at least 4 hours. Before serving, make whipped cream.

Whipped Cream: In a medium sized, cold, metal bowl, add 1C of heavy or whipped cream, 2T of powdered sugar and ¼ t of vanilla and beat with an electric mixer on medium high speed until stiff peaks form (about 5 minutes.) Spread whipped cream over pie. If desired, sprinkle top with the remaining graham cracker crumbs.

You won’t believe how wonderful this pie is. Enjoy!

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