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Black Bottom Banana Cream Pie

Black Bottom Banana Cream Pie
Black bottom banana cream pie

Add a layer of chocolate, and an already seductive banana cream pie will become even more seductive. This is a pie that you certainly have to try.

Crust

  • 1½ cups graham cracker crumbs,
  • ½ cup sugar,
  • ½ tsp cinnamon,
  • ½ tsp salt,
  • ½ cup (1 stick) butter, melted.

Filling

  • ½ cup sugar,
  • 4 egg yolks,
  • ½ tsp salt,
  • ¼ cup cornstarch,
  • 2½ cups whole milk,
  • 2 tbsp butter,
  • 1 tbsp vanilla,
  • ½ cup chopped dark chocolate,
  • 3 bananas.

Topping

  • 2 cups heavy whipping cream,
  • grated chocolate, for decoration.

Preparation

  1. Make the Crust: Combine dry ingredients together in a large bowl. Pour the melted butter over graham cracker mixture. Mix until butter is incorporated; the mixture mixture should feel like wet sand. Press cracker mixture into a deep 9-inch pie dish. Use the bottom of a glass or a measuring cup to press crust firmly into the pan. Bake at 350 degrees for 10 minutes.
  2. Make the Filling: In a large saucepan, whisk together sugar and egg yolks, then add salt and cornstarch, and whisk until smooth. Pour in milk and stir until well combined. Cook over medium-high heat until thickened and bubbles form, whisking all the time. Remove from heat and stir in butter and vanilla. Divide the mixture in half. Mix chocolate into one half; leave the other half plain. Pour the chocolate half of the mixture into the bottom of pre-baked pie shell. Cut bananas into slices and arrange the slices over the chocolate mixture. Pour the vanilla mixture over the banana layer to fill the pie crust. Cover with plastic wrap and place in the fridge until cool, about 4 hours.
  3. Serve topped with whipped cream and grated chocolate.
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About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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