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    Home » Pie Recipes

    Black Bottom Banana Cream Pie

    BY: Ben Rayl PUBLISHED: 31 Oct, '13 UPDATED: 14 May, '21 Leave a Comment

    RecipePrintComments

    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.

    A chocolate bottomed banana cream pie recipe.

    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

    A chocolate bottomed banana cream pie 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 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour
    Servings: 8 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.

    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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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

    Feel free to share our recipes on your blog using a photo and link back to the original recipe.

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