A chocolate cookie crust, chocolate ganache base, bananas, and tiramisu all come together to create this Banana Tiramisu Pie.

Side view of a slice of Banana Tiramisu Pie on a white and blue plate.

Which cookies should be used for a cookie crust?

This cookie crust is specifically made with chocolate sandwich cookies so it’s important to use ones with a cream filling! The brand doesn’t matter but they should be chocolate with a cream filling.

Can you make a Banana Tiramisu Pie in advance?

Yes! This is actually a perfect recipe to make the day before or even two days before. The ganache and cream filling need time to firm up. You can even prep the crust days before and store it wrapped in the freezer.

What pan is used for a deep dish Banana Tiramisu Pie?

This pie is DEEP so it’s important to use a pan with tall sides, they don’t have to be fluted the way mine is but it does need to have the same measurements as this pan. I also recommend either using a springform or removable base tart pan to easily remove that pie.

How do you remove a cookie crust from a pie or tart pan?

My number one trick for easily getting the cookie crust out of the pan is to put the pan with the crust into the freezer. This helps release any butter that has sort of melted and attached to the pan. If using a removable base pan the freezer should do the trick but if using a pie pan I recommend using two skinny (approximately 2″ wide) strips of parchment paper to make a cross/ x shape between the crust and the pan.

Additional Recipes to try:

Tips for making Banana Tiramisu Pie

You can smash the cookies for the cookie crust in a zip top bag but I recommend using a blender to create a finer texture that will hold together better in the pan.
It will feel tedious in the moment but spending time creating a beautiful cookie crust will pay off.
Every brand of cookies absorbs a different amount of liquid so if you feel like the cookie crust isn’t holding together, feel free to add more melted butter.
The crust does soften even with the coating of the chocolate ganache so when cutting there is a small chance that part of it will crumble but most of the time it holds together perfectly if the crust is smooth enough.
Be sure to use high quality chocolate not chocolate chips for the chocolate ganache. Chocolate chips include additives to hold their shape which means they won’t melt properly.
Ripe bananas but not super brown spotty bananas are best for this. If your bananas aren’t ripe, bake them in a 350 F oven for 5-10 minutes until fragrant but not mushy. Be sure to let them cool before using.
When the pastry cream starts to thicken it will first look a little lumpy but if you whisk vigorously it will smooth out – don’t stress you didn’t split it.
The most annoying part of this recipe is that the ladyfingers are soaked in espresso- straight espresso not just coffee, and you will need a lot of it. If you use just coffee the flavor will disappear in the pie. You can either brew 400 milliliters of espresso or you can buy it from a coffee shop!

Ingredients

Crust

Chocolate Sandwich Cookies: Any brand of chocolate sandwich cookies should work but I have only tried Whole Foods brand and Oreos.
Butter: Unsalted or salted butter will work but if you use unsalted, add a pinch of salt to the crust mixture.

Chocolate Ganache

Dark Chocolate: Anything from 60% to 80% dark chocolate will work for the ganache. Make sure to use high quality chocolate without additives. I don’t recommend using milk chocolate or unsweetened as it will throw off the balance.
Heavy Cream: Heavy cream or heavy whipping cream will work for the ganache filling.

Sour Cream Pastry Cream

Sugar: Granulated sugar sweetens and aids the texture of the cream.
Corn Starch: I usually use corn starch but arrow root or tapioca starch will work!
Milk: High quality full fat milk is best for this pudding.
Fine Sea Salt: Salt is key to balancing sweetness and enhancing the flavor of the pudding.
Egg Yolks: Four egg yolks help the pudding set and give the pudding a delicious creamy flavor.
Sour Cream: Sour cream balances out the sweetness without making it taste like sour cream and works so well with the chocolate and banana.
Vanilla: Vanilla bean paste is best for this pastry cream but vanilla extract will work too!
Heavy Cream: Cold heavy cream is used to make whipped cream creating a light and fluffy filling.

Other Fillings

Bananas: Ideally you want 2-3 ripe bananas, I’m talking perfectly yellow not dark brown and no green visible.
Espresso: As annoying as it may be, using freshly brewed good espresso is best. I’ve tried strong coffee and it isn’t strong enough to hold up flavor wise. If you don’t have an espresso machine I’d go to a local coffee shop and get espresso shots from them.
Lady Fingers: Any brand of lady fingers should work!
Cocoa Powder: Cocoa powder is simply for the finishing touch so any cocoa powder will work!

Side view of a Banana Tiramisu Pie with a slice cut out being lifted out to show all of the layers.

How to make a Banana Tiramisu Pie

Brew or buy your espresso! It will take time to brew this much espresso so start that before the next steps or head to your local coffee shop for espresso.
Strong coffee technically works in a pinch but I find the flavor really gets lost and doesn’t balance out well.

Add all of the chocolate sandwich cookies (filling and all) into a blender. If using a small blender do this in two batches. Blend until smooth.
In a medium mixing bowl, melt down the salted butter in the microwave.
Pour the cookie crumbs into the bowl with the melted butter. Stir to combine. If the cookies still feel like they can’t be pressed together at all add a little more butter.
Press the cookie crust into the tart shell. Press it first into the sides of the pan and then into the base. Use the bottom and sides of a metal measuring cup to smooth out and really press the crust into the pan. It should reach all the way to the top of the pan.
Place the pan on a baking sheet and put it in the freezer to set while you work on the next steps.

Chocolate Ganache

Roughly chop the chocolate and then add it into a medium heat safe bowl.
In a large glass measuring cup or a pot, add in the cream and heat in the microwave or stove until steaming not boiling.
Pour the hot cream over the chocolate and place a lid or cutting board over the bowl for one minute.
Remove the lid and use a whisk to slowly whisk the chocolate and heavy cream together until smooth.
Pour the smooth chocolate ganache into the frozen tart shell. Use a pastry brush or the back of a spoon to bring the ganache up the sides of the tart. Then smooth out the surface of the remaining ganache at the bottom of the tart. Place it back into the freezer to set while you make the pastry cream.

Sour Cream Pastry Cream

In a medium sauce pot, add in the sugar and cornstarch (or whichever starch you’re using) and whisk together.
Pour in the milk and whisk again.
Add in the egg yolks and salt and whisk once more.
Place the pot over medium low heat. Whisking regularly being sure to scrape the sides and bottom of the pot as you whisk.
Cook until thick and one or two bubbles happen. Don’t let it come to a boil. It will look weird and lumpy at first but remove it from the heat, whisk vigorously and it’ll smooth out.
Remove the pot from the heat and pass it through a fine mesh sieve into a larger mixing bowl. Whisk in the sour cream and vanilla until smooth.
Lay a piece of plastic over the surface of the cream and allow it to cool down to room temperature.
Once cooled (doesn’t need to be fridge cold but should no longer be warm), whip the cold heavy cream in a medium bowl until medium stiff peaks form. Use a flat rubber spatula to fold the whipped cream into the sour cream pastry cream.

Assemble

Take the tart out of the freezer. Slice the bananas in half lengthwise place them cut side down over the chocolate ganache. Break the bananas into different lengths as needed to fit them into the pan.
Spoon 1/3 of the pastry cream over the bananas and use an offset spatula or the back of a spoon to smooth it out.
Pour the espresso into a small dish, one at a time dunk the lady fingers into the espresso. I usually do about 3 seconds on each side. Then cover the surface of the cream with one layer of soaked lady fingers. I usually use about 10 per layer.
Spoon another third of the pastry cream over the lady finger layer and repeat with another layer of lady fingers and then the rest of the cream.
For this layer of lady fingers, try not to let them get too close to the edge because they will be above the edge of the tart pan and you want to be able to cover the edges with the cream.
Smooth out the pastry cream on the top and sides as best you can and then cover the surface with a layer of plastic wrap. Store the tart in the fridge ideally overnight but at least 6-8 hours.
When ready to serve, remove the plastic wrap and carefully press the tart base up and out of the shell.
Loosen along the edges where the base and edges of the tart shell connect, if you press just from the center you have a higher chance of the crust breaking.
I recommend leaving this on the tart base for serving because it isn’t the most robust crust – which is ideal for eating but less ideal for moving around. Just before serving, dust the top of the tart with cocoa powder.
Slice with a big sharp knife straight down through the tart. Clean the knife between each cut to get beautiful clean slices.

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