Black Bottom Banana Cream Pie

Recipe by Courtly
READY IN: 7hrs




  • Vanilla Pastry Cream: In a heavy medium saucepan, bring half and half to a a simmer.
  • In a medium bowl, whisk sugar, eggs, egg 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 a medium bowl.
  • Stir in vanilla.
  • Press plastic unto surface of cream.
  • Cover; chill until cold (about 4 hours).
  • For The Crust: Butter 9-inch glass pie dish.
  • In a heavy, small saucepan stir butter and chocolate over low heat.
  • Mix in cookie crumbs.
  • Press unto bottom and sides.
  • Chill until firm (about 30 minutes).
  • For Chocolate Ganache: In a medium saucepan over medium heat, heat butter and cream until hot, but do not boil.
  • Remove from heat and add chocolate and vanilla.
  • Whisk until smooth.
  • Reserve 2 tablespoons of the ganache in a small bowl at room temperature (to be used as garnish).
  • Pour remaining ganache over crust.
  • Chill crust until chocolate ganache is firm (about 30 minutes).
  • Assembly: Thinly slice 3 bananas.
  • Arrange banana slices over chocolate.
  • Whisk Vanilla Pastry Cream until smooth.
  • Spread pastry cream evenly over bananas.
  • Drizzle reserved chocolate ganache over pastry cream.
  • Draw toothpick through pastry cream and chocolate to marbleize.
  • Refrigerate until pastry cream is set (at least 3 hours and up to one day).
  • Vanilla Whipped Cream: In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form.
  • Can be made 4 hours ahead.
  • Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag.
  • Slice remaining banana.
  • Garnish pie with banana slices.