Black Bottom Banana Cream Pie

This classic Banana Cream Pie is nestled over a layer of creamy chocolate and a graham cracker crumb crust.

Black Bottom Banana Cream Pie
Yield: 1 (9-inch) pie
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  1. 1/2 cup plus 2 tablespoons unsalted butter, divided
  2. 2 cups chocolate graham cracker crumbs
  3. 1 cup sugar, divided
  4. 5 ounces semisweet baking chocolate, chopped
  5. 1/3 cup heavy whipping cream
  6. 3 to 4 ripe bananas, sliced
  7. 1 1/2 cups half-and-half
  8. 1 teaspoon vanilla extract
  9. 2 tablespoons cornstarch
  10. 2 large eggs
  11. 1 large egg yolk
  12. 1 (8-ounce) container frozen whipped topping, thawed
  1. In a microwave-safe bowl, microwave 1⁄2 cup butter until melted. Set aside.
  2. In a medium bowl, stir together graham cracker crumbs, 1⁄2 cup sugar, and melted butter until combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Refrigerate 15 minutes.
  3. In a medium bowl, place chopped chocolate. In a small saucepan, bring cream and remaining 2 tablespoons butter to a boil over medium- high heat. Pour over chopped chocolate, whisking until smooth. Pour into prepared crust; refrigerate 30 minutes.
  4. Arrange banana slices over chocolate layer. In a medium saucepan, cook half-and-half and vanilla over medium heat, stirring frequently, until mixture begins to simmer, 3 to 5 minutes. 5. In a medium bowl, whisk together remaining 1⁄2 cup sugar and cornstarch. Add eggs and egg yolk, whisking until smooth. Gradually add hot half-and-half mixture to egg mixture, whisking well after each addition. Transfer mixture to saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, approximately 6 minutes. Strain through a fine-mesh sieve into a medium bowl. Refrigerate 20 minutes.
  5. Spread cooled custard over banana layer; refrigerate 2 to 4 hours, or up to 3 days. Top with whipped topping just before serving.
Taste of the South


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