Chocolata Banana Jamma Cream Pie Recipe

Chocolate Banana Jamma Cream Pie is a decadent dessert that combines layers of creamy chocolate filling, banana slices, and a buttery pie crust. It’s a delicious twist on a classic banana cream pie, with the richness of chocolate elevating the traditional flavors. Here’s how you can make it!

Ingredients:

For the Pie Crust:

• 1 1/2 cups graham cracker crumbs (or chocolate wafer crumbs for extra chocolate flavor)
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• Pinch of salt

For the Chocolate Layer:

• 8 oz semi-sweet or bittersweet chocolate, chopped
• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

For the Banana Cream Layer:

• 2 large bananas, sliced
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Pie Crust:

• Preheat the oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs (or chocolate wafer crumbs), sugar, melted butter, and a pinch of salt. Mix until everything is well combined and the crumbs are evenly moistened.
• Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or your fingers to press the crumbs firmly into place.
• Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

2. Make the Chocolate Layer:

• In a medium saucepan, heat the heavy cream and sugar over medium heat, stirring occasionally, until it starts to steam but not boil.
• Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes to soften, then whisk until smooth and glossy. Stir in the vanilla extract.
• Pour the chocolate mixture into the cooled pie crust, spreading it evenly across the bottom. Refrigerate the pie to let the chocolate layer set while you prepare the banana cream layer.

3. Make the Banana Cream Layer:

• In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
• In a separate bowl, whisk the egg yolks. Gradually pour about a cup of the hot milk mixture into the yolks, whisking constantly to temper them. Once the yolks are warmed, pour them back into the saucepan with the remaining milk mixture. Continue to cook for 2-3 more minutes, whisking constantly, until the mixture thickens further.
• Remove from the heat and stir in the butter and vanilla extract until smooth.
• Let the custard cool slightly, then fold in the banana slices. Spread the banana cream mixture evenly over the chilled chocolate layer in the pie crust.

4. Make the Whipped Cream Topping:

• In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread the whipped cream over the top of the pie, or pipe it decoratively if desired.

5. Chill and Serve:

• Refrigerate the pie for at least 4 hours or overnight to allow it to fully set and for the flavors to meld.
• Just before serving, garnish with extra banana slices or shaved chocolate if desired.

Tips:

• Make it ahead: This pie is perfect for making in advance. It can be refrigerated for a day or two before serving.
• For a richer flavor: You can add a tablespoon of coffee liqueur or rum to the chocolate mixture for an extra depth of flavor.
• Variation: If you prefer a different crust, a traditional pie crust or even an Oreo crust could work wonderfully.

This Chocolate Banana Jamma Cream Pie is the perfect dessert for any chocolate and banana lover—creamy, rich, and absolutely indulgent!