Scrumptious Black-Bottom Banana Cream Pie

"This is my husband's favorite dessert! It sounds like a lengthy process, but is easy to make and very yummy! I use a store purchased chocolate pie crust most of the time, but have the ingredients for the crust in case you want to home make it."
 
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photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
photo by puppitypup photo by puppitypup
Ready In:
3hrs 45mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • For pastry cream:

  • Bring half and half to simmer in heavy medium saucepan.
  • Whisk sugar, eggs, yolk and flour in medium bowl to blend.
  • Gradually whisk in hot half and half.
  • Transfer to saucepan.
  • Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.
  • Boil 1 minute.
  • Pour into medium bowl.
  • Stir in vanilla.
  • Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled.
  • For crust:

  • Butter 9-inch diameter glass pie dish.
  • Stir butter and chocolate in heavy small saucepan over low heat until smooth.
  • Mix in cookie crumbs.
  • Press into bottom and sides of pie dish.
  • Chill 30 minutes, or until firm.
  • To make ganache:

  • Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil.
  • Remove from heat; add chocolate and vanilla.
  • Whisk until smooth.
  • Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
  • Chill crust until ganache is firm, about 30 minutes.
  • To complete pie:

  • Thinly slice 3 bananas and arrange them over the chocolate ganache.
  • Whisk vanilla pastry cream until smooth.
  • Spread pastry cream evenly over bananas.
  • Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize.
  • Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated).
  • Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.

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Reviews

  1. LOVED IT! Hubby, who rarely goes on about a recipe, said "Wow, this is good!" It was easy to make too. I halved the recipe and used my half-size pie plate. The only change I made was to add a pinch of salt to the vanilla pastry cream. Thank you for posting! Made for Please Review My Recipe, please see my rating system as I rate tougher than most.
     
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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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