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Black Bottom Banana Cream Pie Recipe

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5 from 78 reviews

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.

Ingredients

Pie Base

  • 1 (9-inch) baked pie crust
  • 1 cup semisweet chocolate chips

Custard Filling

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Chill Pie: Refrigerate the pie for at least 4 hours, or until the custard is completely set and firm to the touch.
  9. 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.

Find it online: https://alinacooks.com/black-bottom-banana-cream-pie-recipe/