Chocolate banana cream pie is a chilled, creamy no-bake dessert that comes together in just 10 minutes! A crispy pie crust is filled with delightful chocolate and whipped cream then topped with a layer of bananas and even more whipped cream!
For garnish (optional): whipped cream and more sliced bananas, mini chocolate chips or chocolate shavings
Bake pie crust according to direction if needed (no need to bake a store bought graham cracker crust). Whisk the instant pudding mix and milk in a large bowl. Whisk fast for 2 to 3 minutes, or until it has thickened. If you lift the whisk, the pudding shouldn't fall off.
Fold in 1 cup of cool whip or whipped cream. Then slice 1 banana into thin slices and stir into the pudding. Evenly spread the filling into the pre-made pie crust.
Chill at least 2 to 3 hours before serving. Slice 1 banana over the top of the chocolate pie.
Then evenly spread the remaining whipped cream (about 1 cup) over top. Slice and serve chilled.
Milk: Make sure to use whole milk. If you use skim milk, almond milk or soy milk it will not thicken properly.Whipped cream: I prefer making homemade whipped cream for this recipe. Simply mix 1 1/2 cups heavy cream, 1 to 2 Tablespoons sugar and 1 teaspoon vanilla with an electric mixer until a peak forms.Crust: You can use a store bought or homemade crust for this recipe. My favorite brands for store bought are the Keebler graham cracker crust or frozen Marie Calendar.