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.
📋 Recipe

Black Bottom Banana Cream Pie
Banana and chocolate is one of my favorite flavor combinations. This pie is beautiful and absolutely delicious. It’s a must try if you love custard pies.
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Servings: 8 servings
Calories: 551kcal
Ingredients
for the crust:
- 2 cups graham cracker crumbs
- ⅓ cup sugar
- ⅛ teaspoon salt
- ½ cup butter - melted
for the filling:
- 2 large eggs
- 2 egg yolks
- 2 ½ tablespoon cornstarch
- 2 ½ cups milk
- ½ cup sugar
- 2 tablespoon butter
- 2 teaspoon vanilla extract
- 5 oz chocolate - roughly chopped bittersweet
- 2 bananas
for the whipped cream topping:
- 1 ½ cups whipping cream
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- for garnish chocolate shavings
Instructions
for the crust:
- Preheat the oven to 350°.
- Combine the graham cracker crumbs, sugar, salt, and butter and blend together well.
- Press in the bottom and up the sides of a 9" pie pan and bake for about 12 - 14 minutes, until the edges are golden, then remove and allow to cool completely.
for the filling:
- In a bowl, whisk the eggs, egg yolks and cornstarch together until well blended and set aside.
- Gradually whisk the hot milk into the egg mixture, then return to the saucepan and cook, whisking constantly, until the mixture thickens and boils, about 5 minutes. Remove from heat and whisk in the butter and vanilla extract.
- Pour about ⅓ of the hot custard into a heatproof bowl and whisk in the chopped chocolate until melted and smooth.
- Spread the chocolate custard evenly over the cooled crust, then layer on the sliced bananas.
- Pour the remaining custard on top, and carefully spread evenly. Cover loosely with foil and refrigerate overnight (or at least 6 hours).
for the whipped cream:
- Beat the cream together with the powdered sugar and vanilla until stiff peaks form.
- Mound the whipped cream on top of the pie and garnish with chocolate shavings.
- Serve well chilled.
Nutrition
Calories: 551kcal | Carbohydrates: 65g | Protein: 9g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 268mg | Potassium: 378mg | Fiber: 2g | Sugar: 45g | Vitamin A: 962IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 2mg
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