Recipe: Chocolate-Banana Pie with Graham Cracker Crust

Chocolate and bananas – a match made in heaven.  Combine two of your favorite things in this easy Chocolate-Banana Pie recipe!  I used a store-bought graham cracker crust, so that this became a no-bake pie!

Chocolate-Banana Pie with Graham Cracker Crust
Chocolate-Banana Pie with Graham Cracker Crust



Graham Cracker Crust:
1 ½ cups fine graham cracker crumbs
½ cup sugar
½ stick butter (1/4 cup), melted

1 cup sour cream
1 cup milk
1 pkg. (approx 4 oz.) chocolate instant pudding and pie filling
3 medium bananas


Graham Cracker Crust:

  1. preheat oven to 325 degrees F.
  2. In a mixing bowl, stir together the graham cracker crumbs and sugar until combined.
  3. Stir in the melted butter.
  4. Press the mixture firmly into a 9” pie plate and set aside.


  1. Beat sour cream and milk with hand beater until smooth and slightly thickened.
  2. Peeled and slice bananas into pie crust; pour sour cream/milk mixture over bananas
  3. Refrigerate until set; at least one hour.


Food Mingle Blog Alternatives and Substitutions:

  • I chose to use a store-bought graham cracker crust, but the home-made crust described here does look pretty easy (even for me!)
  • In baking, you usually don’t want to make substitutions for fats. For example, I used 1% milk in my pie and as a result, it didn’t set as nicely as I would have liked. I recommend using at least 2% milk (or half-and-half) for this recipe, so that you pie will set nicely.
  • Consider holding back some of the bananas to used as a topping on the pie, per my picture shown above.

Yield: 8 servings

Adapted from: “The Betty Crocker Cookbook”



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