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.

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

Keyword: banana, cream pie

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 551kcal

Author: Ben Rayl

Ingredients

 

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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