Scrumptious Black-Bottom Banana Cream Pie
photo by Cook4_6
- Ready In:
- 3hrs 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Crust
- 1⁄2 cup unsalted butter
- 3 ounces semisweet chocolate, chopped
- 1 1⁄2 cups chocolate wafer cookies
-
Vanilla Pastry Cream
- 1 1⁄2 cups half-and-half
- 1⁄2 cup sugar
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons flour
- 2 teaspoons vanilla extract
-
Ganache
- 1⁄2 cup whipping cream
- 1 tablespoon unsalted butter
- 4 ounces semisweet chocolate, chopped
- 1⁄2 teaspoon vanilla extract
-
To Complete
- 4 bananas, ripe
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
-
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.
RECIPE SUBMITTED BY
Cook4_6
United States
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.