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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Course: Cake, Dessert

Cuisine: American

Prep Time: 40

Cook Time: 20

Total Time: 1

Servings: servings

Calories: 551kcal

Author: Ben Rayl

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.