Scrumptious Black-Bottom Banana Cream Pie

Recipe by Cook4_6
READY IN: 3hrs 45mins




  • 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.