Black Bottom Banana Cream Pie Recipe is one of those magical desserts that combines creamy banana filling, a luscious chocolate layer, and a flaky crust — all in one stunning pie. It’s perfect whenever you want to wow family or friends with a classic comfort dessert that feels a bit fancy but isn’t complicated. Whether it’s a weekend treat, a holiday centerpiece, or just because you deserve something sweet, you’ll love how this pie brings bright banana flavor and rich chocolate together in a cozy, creamy bite.
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What Makes This So Good
This Black Bottom Banana Cream Pie Recipe nails that perfect balance of creamy, fruity, and chocolatey textures with a buttery crunch from the crust. Every bite melts delightfully on your tongue, with the chocolate bottom layer adding a subtle bittersweet surprise that pairs perfectly with sweet bananas and pillowy cream.
- Big Flavor, Minimal Fuss: It uses simple steps and ingredients, yet delivers impressive depth from scratch—no boxed mixes needed.
- Family-Friendly: Kids and adults alike go crazy for this classic combo; it’s trusted and comforting every time.
- Simple Ingredients: Pantry staples like milk, eggs, and chocolate come together beautifully here, with ripe bananas adding fresh sweetness.
- Works Any Night: Whether you’re planning ahead for a party or whipping up a quick dessert, this pie holds and tastes fantastic after chilling.
Ingredient Guide
Choosing ingredients carefully makes all the difference for your Black Bottom Banana Cream Pie Recipe. Fresh bananas that are ripe but still firm will keep each slice neat and flavorful. When it comes to chocolate, semisweet chips melt smoothly for a just-right bittersweet layer. Using whole milk gives the custard a rich, creamy texture without being too heavy.
- Baked Pie Crust: A homemade or store-bought 9-inch crust works well; just ensure it’s fully baked for a crisp base that won’t get soggy.
- Semisweet Chocolate Chips: Melts evenly and balances the banana’s natural sweetness with a touch of richness.
- Whole Milk: Brings creaminess to the custard filling, much better than skim or low-fat options.
- Egg Yolks: Help thicken the custard and add a silky mouthfeel.
- Cornstarch: Acts as the magical thickener to get that perfect creamy filling.
- Butter & Vanilla: For that smooth richness and warm aromatic notes.
- Bananas: Pick ripe yet firm ones to prevent mushiness once sliced and layered.
- Whipped Cream & Chocolate Shavings: The finishing touches that add lightness and extra chocolate love on top.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Black Bottom Banana Cream Pie Recipe
Step 1 — Prep & Ready
Start by baking your pie crust if it’s not pre-baked. While it cools, melt the chocolate chips gently in the microwave, stirring every 30 seconds to avoid burning — you’ll notice it transforms into a glossy, velvety liquid perfect for that black bottom layer. Spread this chocolate over the pie crust bottom and let it set firmly in the fridge. Meanwhile, slice your bananas evenly so they layer nicely without breaking apart later.
Step 2 — Cook with Confidence
This custard filling is the heart of the Black Bottom Banana Cream Pie Recipe. Combine milk, sugar, cornstarch, and salt in a saucepan, stirring constantly — this prevents lumps and gives you a smooth base. When it thickens and starts to boil, carefully temper the egg yolks by whisking a bit of the hot liquid into them slowly; this step keeps your eggs from scrambling. Return the temperate egg mix to the pot and cook just until it thickens again with a gentle boil. When you pull it off the heat and add butter and vanilla, you’ll smell that comforting, warm aroma — that’s your cue it’s time to pour.
Step 3 — Finish & Serve
Arrange the banana slices neatly on top of the chocolate base. Pour the smooth, creamy custard over the bananas, smoothing the top gently with a spatula. Refrigerate the pie for at least 4 hours; this patience pays off with perfectly set filling and better flavor fusion. Just before serving, dollop a cloud of whipped cream and sprinkle chocolate shavings for that beautiful final touch — they add texture and extra chocolate notes that everyone will love.
Extra Helpful Tips
From experience, taking your time with the custard and not rushing the chocolate layer really elevates the final pie. I've learned that these thoughtful pauses make a noticeable difference in texture and flavor balance.
- Watch for This Sign: Your custard should coat the back of a spoon thickly before removing it from heat.
- Temperature Trick: Temper egg yolks gradually with hot filling to avoid lumps or curdling.
- Prep-Ahead Option: You can make the chocolate bottom and custard a day early — just assemble and refrigerate before serving.
- Avoid This Common Mistake: Don’t slice the bananas too early or they’ll brown; slice and layer them just before pie assembly.
Serve & Enjoy
Easy Enhancements
Try adding a sprinkle of toasted pecans or a dash of cinnamon atop your whipped cream for a warm, nutty kick. A drizzle of caramel sauce also pairs beautifully, giving you a decadent contrast to the chocolate bottom. If you want a splash of brightness, a few fresh raspberries or berries on top can add appealing color and tartness.
Tasty Pairings
This pie pairs wonderfully with a hot cup of coffee or a creamy vanilla latte. For a lighter pairing, I love serving it with a fresh green tea or a sparkling citrus mocktail — the bubbles and acidity cut through the creaminess for balance. Serve alongside simple vanilla bean ice cream for an indulgent combo that’s always a hit.
Quick Plating Tips
For a fast yet elegant look, dust the whipped cream lightly with cocoa powder or finely grated nutmeg. Use a small offset spatula to create soft waves in your whipped cream topping — it adds charming texture that catches the eye. Garnishing slices with a tiny fresh mint leaf also adds a pop of color and freshness.
Store, Freeze & Reheat
Fridge Storage
You can store your Black Bottom Banana Cream Pie in the fridge for up to 3 days covered tightly with plastic wrap or a pie dome. The crust will hold crispness nicely, and the custard becomes firmer — perfect for slicing. Bananas may start to soften after day two, so freshest slices are always best.
Freezer Friendly?
This pie isn’t the best candidate for freezing because bananas tend to brown and become mushy after thawing, and the custard texture can separate. If you want to prep ahead, freeze the baked crust separately and add filling and bananas fresh when ready to serve.
Reheat Like New
Since this is a cream-based chilled pie, reheating isn’t recommended. Instead, it’s best enjoyed cold right from the fridge. If you want a slightly softer texture, let it sit out at room temperature for 10-15 minutes before serving to let flavors open up nicely.
Black Bottom Banana Cream Pie Recipe FAQs
Absolutely! A store-bought baked crust works perfectly and saves time. Just be sure it’s fully baked and cooled before layering the chocolate and filling.
You can substitute flour for cornstarch, but use about twice as much and cook a bit longer. Cornstarch gives a silkier texture and clearer custard, which I prefer in this pie.
When the custard coats the back of a spoon and holds a line when you run your finger through it, it’s thick and ready to use.
You can try substituting plant-based milk and a vegan butter substitute but results will vary, especially with the custard thickening and flavor depth, which rely on dairy and eggs.
Final Flavor Thoughts
I hope you find this Black Bottom Banana Cream Pie Recipe as comforting and tasty as I do. It’s a classic for a reason — the way the smooth, rich layers meld together is pure dessert magic. If you try it, please leave a star rating or share what twist you made next time (maybe adding toasted nuts or a caramel drizzle?). I can’t wait to hear how your pie turns out!
Print📖 Recipe
Black Bottom Banana Cream Pie Recipe
This Black Bottom Banana Cream Pie features a rich semisweet chocolate layer baked into a crisp crust, topped with fresh banana slices and a smooth, creamy vanilla custard filling. Finished with a luscious whipped cream topping and chocolate shavings, this classic dessert balances the flavors of chocolate, banana, and cream beautifully, perfect for a crowd-pleasing treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Pie Base
- 1 (9-inch) baked pie crust
- 1 cup semisweet chocolate chips
Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Fruit and Garnish
- 3 ripe bananas, sliced
- Whipped cream for topping
- Chocolate shavings for garnish
Instructions
- Melt Chocolate: Melt the semisweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each until the chocolate is fully melted and smooth.
- Spread Chocolate Layer: Immediately spread the melted chocolate evenly over the bottom of the baked 9-inch pie crust. Set aside to allow the chocolate to firm up and create the black bottom layer.
- Prepare Custard Mixture: In a medium saucepan, combine the whole milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Maintain boiling for one minute to fully activate the cornstarch.
- Temper Egg Yolks: In a separate small bowl, whisk the egg yolks. Gradually add about one cup of the hot milk mixture into the egg yolks while whisking continuously to temper them and prevent curdling.
- Thicken Custard: Return the egg yolk mixture to the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly until the custard thickens again and reaches a boil. Boil for one minute to fully cook the eggs and thicken the filling.
- Add Butter and Vanilla: Remove the saucepan from heat and stir in the butter and vanilla extract until fully melted and incorporated, yielding a smooth, glossy custard.
- Assemble Pie: Arrange the sliced ripe bananas evenly over the set chocolate layer in the pie crust. Pour the warm custard filling over the bananas, spreading it gently to cover them.
- Chill Pie: Refrigerate the pie for at least 4 hours, or until the custard is completely set and firm to the touch.
- Garnish and Serve: Before serving, top the pie with a generous layer of whipped cream and sprinkle chocolate shavings over the top for an elegant finish.
Notes
- Use ripe bananas for sweetness and best flavor.
- Tempering the eggs is crucial to avoid scrambled eggs in the custard.
- Allow the chocolate layer to fully set before adding bananas and custard to prevent mixing.
- Refrigerate the pie overnight for a firmer set and enhanced flavor melding.
- For a gluten-free version, use a gluten-free baked pie crust.
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