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Chocolate Banana Pie

"This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight."
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1 d 1 h servings 573 cals
Original recipe yields 8 servings (1 9-inch pie)


  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
  3. Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
  4. Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
  5. Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 41
  1. 60 Ratings

Most helpful positive review

This is SO good I can't believe it doesn't have more ratings. Don't let all the 'steps' fool ya- it's really easy to make & it is wonderful!!!

Most helpful critical review

My husband declared this pie to be too sweet. I agree, and think that 1/2 sugar added to the whipping cream is not necessary, and actually feels a bit gritty. If I make it again I will either ...

Most helpful
Most positive
Least positive

This is SO good I can't believe it doesn't have more ratings. Don't let all the 'steps' fool ya- it's really easy to make & it is wonderful!!!

Yummy! Definately let it sit overnight. It really comes together on the 2nd day.

Very good. The one suggestion I have is to definitely whip up half the whipped topping for your inside layers and wait to whip up the remainder for your top layer when you get ready to serve it....

What a delicous dessert. It was a very good blend of flavors and it hit the spot on a hot day.

This was a really GOOD pie! I had a ready made crust and pressed the pecans in the bottom. I used lite cream cheese, sugar free pudding and lite Cool Whip. My family spooned this into their m...

This is REALLY rich but it is so yummy. A big hit! Thanks for sharing.

I made this for a bbq this weekend and it was a huge hit! My husband has already asked when I plan on making it again! I made the pie the day before and followed some other reviewers' advice b...

This pie is so good. People at my work said it was the best dessert I ever made and I am going to school for baking. I had a little problem with the whipped topping being the right consistency s...

WHOA this was AWESOME! I was a little confused on the layering and accidentally left out a layer of bananas, but definitely one of the best pies I've ever had. Used a pre-made pie crust to cut...