Scrumptious Black Bottom Banana Cream Pie
Indulge in the decadent layers of the Scrumptious Black Bottom Banana Cream Pie, a dessert that boasts a perfect harmony of textures and flavors. This show-stopping pie begins with a buttery graham cracker crust and a luscious layer of silky, melted semi-sweet chocolate, creating the irresistible "black bottom." Creamy vanilla custard, enriched with ripe banana slices, is poured atop the chocolate base, delivering a dreamy contrast of sweetness and richness. Crowned with billowy homemade whipped cream and optional chocolate shavings for an elegant touch, this no-holds-barred pie is a crowd-pleaser ideal for special occasions or a memorable sweet treat. Easy-to-follow steps, a no-fail custard, and the timeless pairing of chocolate and banana make this recipe your go-to for creating a dessert masterpiece that’s as delightful to look at as it is to eat.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 5 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2.5 cups whole milk
- 0.75 cups granulated sugar
- 3 tablespoons cornstarch
- 0.25 teaspoons salt
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1.5 teaspoons vanilla extract
- 3 ripe, medium bananas
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 0.5 teaspoons vanilla extract
- for garnish chocolate shavings or curls (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes or until set. Let the crust cool completely.
In a small saucepan, heat 1 cup heavy cream over medium heat until simmering. Remove from heat and stir in chocolate chips until melted and smooth.
Pour the chocolate mixture into the cooled crust and spread it evenly. Chill in the refrigerator while preparing the custard.
In a medium saucepan, whisk together 2 1/2 cups whole milk, 3/4 cup granulated sugar, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling (about 5-7 minutes).
In a small bowl, whisk egg yolks. Slowly pour about 1 cup of the hot custard into the yolks, whisking constantly, to temper them. Return the yolk mixture to the saucepan and continue to cook for another 2 minutes, stirring, until thick.
Remove from heat and stir in 3 tablespoons butter and 1 1/2 teaspoons vanilla extract until fully incorporated.
Slice the bananas and layer them over the chilled chocolate layer in the crust.
Pour the custard over the top of the bananas, spreading it evenly. Cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, whip 1 cup heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Spread or pipe the whipped cream over the custard layer.
Garnish with chocolate shavings or curls, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 53.8 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 305 mg | 6% | |
*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.
