Black Bottom Banana Cream Pie
Banana and chocolate is one of my favorite flavor combinations. From a Nutella and banana crepe on the street in Paris to a frozen chocolate-dipped banana on 4th of July in the Midwest—I just love it. I’ve been wanting to post a banana cream pie recipe for a while, and decided to incorporate this great marriage of flavors.
I used a lot of bittersweet chocolate in the bottom custard layer to really contrast with the banana flavor. The graham cracker crust provides a perfectly sweet crunchy base, and the vanilla cream on the top layer is what makes banana cream pie what it is; it blends in perfectly. Piles of whipped cream are a must.
This pie is beautiful and absolutely delicious. It’s a must try if you love custard pies.
- for the crust:
- graham cracker crumbs - 2 cups
- sugar - 1/3 cup
- salt - 1/8 tsp
- butter - 1/2 cup, melted
- for the filling
- eggs - 2 large
- egg yolks - 2
- cornstarch - 2 1/2 tbsp
- milk - 2 1/2 cups
- sugar - 1/2 cup
- butter - 2 tbsp
- vanilla extract - 2 tsp
- bittersweet chocolate - 5 oz, roughly chopped
- bananas - 2 - 3, sliced 1/2
- for the whipped cream topping:
- whipping cream - 1 1/2 cups
- powdered sugar - 2 tbsp
- vanilla extract - 1/2 tsp
- chocolate shavings - for garnish
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.