Black Bottom Banana Cream Pie
Dive into indulgent decadence with this Black Bottom Banana Cream Pie, a show-stopping dessert that’s as irresistible as it is beautiful. Featuring a buttery chocolate graham cracker crust layered with rich bittersweet chocolate, velvety homemade custard, and sweet slices of fresh banana, this pie is a medley of textures and flavors. A glossy chocolate ganache crowns the creamy layers, while a cloud of fluffy whipped cream and optional dark chocolate shavings complete this luxurious treat. Perfect for any occasion, this no-fail recipe combines classic banana cream pie flavors with a chocolatey twist that’s sure to impress.
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Recipe Information
Ingredients
- 1.5 cups (crushed) Chocolate graham crackers
- 6 tablespoons (melted) Unsalted butter
- 6 ounces (chopped) Bittersweet chocolate
- 1.5 cups Heavy cream
- 3 tablespoons Cornstarch
- 2.5 cups Whole milk
- 4 large Egg yolks
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 3 medium (sliced) Bananas
- 1 cup (for topping) Whipped cream
- 0.25 cup (optional, for garnish) Dark chocolate shavings
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the crushed chocolate graham crackers and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form an even crust. Bake the crust for 8-10 minutes, then let it cool completely.
Melt 4 ounces of bittersweet chocolate in a heatproof bowl set over a pot of simmering water or in the microwave. Once melted, spread the chocolate evenly over the cooled crust. Place the crust in the refrigerator to set.
In a medium saucepan, whisk together the cornstarch, milk, and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken, about 5-7 minutes.
Add the sugar and continue cooking, stirring constantly, for another 2-3 minutes, until thick and creamy. Remove from heat and stir in the vanilla extract.
Let the custard cool slightly, then pour half of the custard into the crust, spreading it evenly over the chocolate layer.
Arrange banana slices in an even layer over the custard. Top with the remaining custard and smooth it out with a spatula.
To make the ganache, heat 1/2 cup of heavy cream in a small saucepan over medium heat until it begins to steam. Remove from heat and pour over the remaining 2 ounces of chopped bittersweet chocolate. Let it sit for 2 minutes, then stir until smooth.
Spread the ganache over the top of the custard layer. Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, top the pie with whipped cream and garnish with dark chocolate shavings, if desired.
Slice and serve cold for a creamy, chocolate-banana treat!
Nutrition Facts
Calories |
5509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.8 g | 464% | |
| Saturated Fat | 215.4 g | 1077% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1401 mg | 467% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 498.7 g | 181% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 340.9 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 1142 mg | 88% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 4094 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
