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Black Bottom Banana Cream Pie

Servings 8 slices

Ingredients

  • 1 blind-baked pie crust

For the custard:

  • 1/3 cup + 2 tbs. granulated sugar separated
  • 3 tbs cornstarch
  • 1/4 tsp. salt
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp. vanilla paste
  • 2 large egg yolks

For the chocolate layer:

  • 4 oz chopped dark chocolate
  • 1/4 cup heavy cream
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

For the pie:

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 3 large bananas

Instructions

For the custard:

  1. In a small saucepan, whisk together 1/3 cup sugar, cornstarch, and salt. Slowly pour in the whole milk and heavy cream, whisking until well combined. Heat the mixture over medium heat until it's steaming, but not yet boiling.
  2. While the milk mixture heats, whisk together the egg yolks and additional 2 tbs. sugar in a small bowl. When the milk mixture is steaming, slowly pour about half of the mixture into the egg yolks while whisking constantly. pour the entire mixture back into the pan, and whisk over medium heat until it becomes very thick. This should take about 5 minutes. The custard will be very thick at this stage, and that's ok! Pour the custard into a heat safe bowl, and cover it by placing plastic wrap directly onto the custard to prevent a skin from forming. Let the custard chill fully, about 2 hours in the fridge.

For the chocolate layer:

  1. In a small bowl add the chopped chocolate. Pour the heavy cream over the top, and place the bowl in the microwave for 1 minute. Remove and whisk until everything is smooth and combined, and then stir in the salt and vanilla extract.
  2. Pour the mixture onto your blind-baked pie crust and smooth it into an even layer. Optionally, you can spread the mixture up the sides of the pie crust as well. Put the entire crust in the fridge to let the mixture harden for about 30 minutes.

For the pie:

  1. In a large bowl, whip the heavy cream until soft peaks form. Add in the sugar, and continue whipping until you have stiff peaks that hold their shape when you remove the whisk from the bowl. Stir about 1/3 of the whipped cream into your chilled custard mixture to lighten the thick custard, and then fold the remaining whipped cream into the mixture gently.
  2. Slice your bananas into thin slices, and gently fold them into the whipped cream filling mixture until well coated and distributed throughout. Pour the entire mixture into your prepared pie crust and use the back of a spoon to make little swirls all over the top. Cover tightly with plastic wrap and chill for at least 1 hour before serving!