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Black Bottom Banana Cream Pie
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Categories: American Recipes, Banana Recipes, Chocolate Recipes, Dessert, Fruit Desserts, Pies and Tarts, Puddings and Custards
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Total Time: 6 hrs. 30 min.
Preparation Time: 50 min.
Refrigeration Time: 5 hrs.

What looks like a long and complicated recipe is actually quite easy (so many of the steps can be made ahead of time and you can use pre-purchased whipped cream or chocolate crust for shortcuts). I should note that the chocolate wafer cookies were not that easy to find (they are NOT the waffle-like wafers, but more the American Nabisco Nilla wafers, but in chocolate). The whole pie is really yummy, but the pastry cream left something to be desired. I am probably going to fill it with a homemade custard next time. Also, the picture is extra yellow (food coloring).

For The Crust
1/2 cup butter
3 ounces semisweet chocolate - chopped
1 1/2 cups chocolate wafer cookies - crushed
For Chocolate Ganache
1/2 cup whipping cream
1 tablespoon butter
4 ounces semisweet chocolate - chopped
1/2 teaspoon vanilla extract
4 bananas - ripe
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
Vanilla Whipped Cream
1 cup whipping cream - chilled
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

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).


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).

Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag. Slice remaining banana. Garnish banana with pie slices.

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).

Vanilla Whipped Cream

In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form. Can be made 4 hours ahead.

Calories: 758 Calories From Fat: 57%
Protein: 9g Carbohydrate: 75g
Cholesterol: 186mg Sodium: 440mg

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