Scrumptious Black Bottom Banana Cream Pie Recipes

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BLACK BOTTOM BANANA CREAM PIE



Black Bottom Banana Cream Pie image

Make and share this Black Bottom Banana Cream Pie recipe from Food.com.

Provided by Courtly

Categories     Pie

Time 7h

Yield 1 9inch pie

Number Of Ingredients 17

1/2 cup butter
3 ounces semisweet chocolate, chopped
1 1/2 cups chocolate wafer cookies, crushed
1/2 cup whipping cream
1 tablespoon butter
4 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract
4 bananas, ripe
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
1 cup whipping cream, chilled
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • 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.

SCRUMPTIOUS BLACK-BOTTOM BANANA CREAM PIE



Scrumptious Black-Bottom Banana Cream Pie image

This is my husband's favorite dessert! It sounds like a lengthy process, but is easy to make and very yummy! I use a store purchased chocolate pie crust most of the time, but have the ingredients for the crust in case you want to home make it.

Provided by Cook4_6

Categories     Dessert

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup unsalted butter
3 ounces semisweet chocolate, chopped
1 1/2 cups chocolate wafer cookies
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
1/2 cup whipping cream
1 tablespoon unsalted butter
4 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract
4 bananas, ripe

Steps:

  • 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.

Nutrition Facts : Calories 577, Fat 41.6, SaturatedFat 24.4, Cholesterol 151, Sodium 173, Carbohydrate 52.8, Fiber 6.4, Sugar 26.5, Protein 9.1

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