Chocolate Malt Banana Cream Pie Recipe

Photograph: Yvonne Ruperti

A luscious banana cream pie for chocolate lovers. Malted milk adds a twist to this creamy and ultra-decadent pie.

Notes:I recommend Carnation or Horlicks brand for the malt powder. I used Nabisco Famous wafers for the crust (about 32 wafers). If all of the pudding won't fit into the pie plate, chill remaining pudding separately until set, then spoon over the top. Baking the crust is optional. The crust will be sturdier if baked, but is not necessary.

Recipe Details

Chocolate Malt Banana Cream Pie Recipe

Active 45 mins
Total 0 mins
Serves 8 to 10 servings
Makes 1 deep dish pie


  • 2 cups heavy cream

  • 5 tablespoons malted milk powder, divided (see notes)

  • 6 ounces milk chocolate, finely chopped

  • 8 ounces crushed chocolate cookie crumbs (see notes)

  • 1/4 cup (1 3/4 ounces) plus 1 tablespoon granulated sugar, divided

  • 9 tablespoons (4 1/2 ounces) unsalted butter, melted, divided

  • 3 medium bananas, sliced (about 4 cups)

  • 1/4 cup (3/4 ounce) cocoa powder

  • 3 tablespoons cornstarch

  • Pinch salt

  • 2 large eggs

  • 2 cups whole milk, divided

  • 4 ounces bittersweet chocolate, finely chopped

  • 1 teaspoon pure vanilla extract


  1. In small saucepan over medium heat, heat cream until simmering. Remove from heat and stir in 3 tablespoons malted milk powder and milk chocolate until melted. Transfer to container and refrigerate until well-chilled, about 4 hours.

  2. Adjust oven rack to middle position and preheat oven to 375°F. In medium bowl, combine cookie crumbs, 1 tablespoon sugar, and 7 tablespoons butter until mixture is moistened. Press into deep dish pie plate, line with foil, and fill with pie weights. Bake until just set, 10 to 15 minutes. Let cool and spread banana slices into crust.

  3. In medium bowl, combine remaining 1/4 cup sugar, remaining 2 tablespoons malted milk powder cocoa, cornstarch, and salt. Stir in eggs and 1/2 cup milk until smooth; set aside.

  4. In medium saucepan over medium heat, heat remaining 1 1/2 cups milk to simmering. Whisk hot milk into egg mixture and then return entire mixture to saucepan. Continue to cook, gently whisking, until mixture comes to boil. Remove from heat.

  5. Stir in bittersweet chocolate, vanilla, and remaining 2 tablespoons butter until chocolate is melted and completely combined. Pour over bananas and chill until set, about 4 hours.

  6. In standing mixer fitted with whisk attachment, whip milk chocolate whip cream to medium-stiff peak. Spoon over chocolate pudding and serve.

Special equipment

9-inch deep dish pie plate

This Recipe Appears In

Nutrition Facts (per serving)
684 Calories
46g Fat
60g Carbs
10g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 684
% Daily Value*
Total Fat 46g 59%
Saturated Fat 27g 135%
Cholesterol 128mg 43%
Sodium 187mg 8%
Total Carbohydrate 60g 22%
Dietary Fiber 5g 18%
Total Sugars 40g
Protein 10g
Vitamin C 4mg 18%
Calcium 152mg 12%
Iron 6mg 36%
Potassium 529mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)