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    Home / Recipes / Breads

    Black Bottom Banana Cream Pie

    By Heather ยท Published: Jan 14, 2014 ยท Updated: Jul 17, 2019 ยท This post may contain affiliate links ยท See the privacy policy linked in my footer.

    Jump to Recipe Print Recipe

    Black Bottom Banana Cream Pie - Over the weekend I did a little teasing on Instagram and Facebook by posting a picture of this pie and you guys went kind of crazy. I wasn't actually planning on posting this for another couple of weeks but I thew caution to the wind and here I am. Because really, what's going to happen? I have to post pulled pork tacos in a few weeks instead of this pie? I think I can live with that.

    Black Bottom Banana Cream Pie with whipped cream and chocolate on a small white plate.

    My hubby and I have a birthday agreement that on my birthday we go out somewhere I want to go and on his birthday I cook him whatever his little heart desires. Sometimes he goes a little over-board but its fun and gives me a chance to make something I wouldn't ordinarily make. This year he chose a big pot of crab and shrimp gumbo, dirty rice (minus the chicken livers), french bread, and this banana cream pie. It was his idea to include a layer of chocolate ganache beneath the custard and at first I thought it was a totally original idea. But it only took Google a total of 8.7 seconds to burst that little bubble. Turns out it's been done but let me tell you, it's for good reason! This pie is so darn good! Let's make it!

    How to Make This Black Bottom Banana Cream Pie

    You'll start out with a pre-baked pie crust. I decided to use a frozen shell (Marie Calendar's frozen crusts are my favorite) to save on time but making your crust is pretty easy peasy if you follow my no-fail recipe. No matter what crust you use, before baking use a fork and give the crust a good poking. This will keep the crust from puffing up and shrinking during baking.

    Marie Calendar's frozen pre-made pie crust.

    ย While you're letting the crust cool, start working on the chocolate ganache. Ganache sounds super fancy but it's really just a mixture of cream, chocolate, and sometimes butter. Heat the cream and butter on the stovetop until the butter is melted and the cream has just come to a simmer.

    Cream and butter mixture in a silver saucepan.

    ย Pour the cream and butter over some good-quality semi-sweet chocolate chips and stir, stir, stir. It will look gloppy and gross at first but once all the chocolate melts it's shiny, smooth, and gorgeous.

    Fresh cream and butter poured of semi sweet chocolate chips in a large purple bowl.

    ย See what I mean? It's purrrrdy.

    Smooth and creamy chocolate ganache in a large purple bowl with a blue spatula.

    Pour about half of the mixture into the bottom of your cooled pie crust. You want enough to create about a ยผ" layer (or more if you want it REALLY chocolately). Set aside the remaining ganache to drizzle over the top of the pie when complete.

    Pouring chocolate ganache into pre-made pie crust.

    ย My Tip For Homemade Custard

    Next up: Custard! ย When I make homemade puddings or custards I always use whole milk. Yes, it add more calories. Yes, I know it's January and you're trying to eat better. But just do it. If you REALLY want to you can use 2%, but under no circumstances should you attempt to use anything under that. The extra fat keeps the custard smooth and creamy and I take no responsibility for an icky custard.

    Two cups of Whole milk in a glass measuring cup.

    ย You'll heat the milk and half of the sugar on the stovetop until it is at almostย a boil. While it's heating combine the other half of the sugar, 2 egg yolks, 1 whole egg, and some cornstarch in a separate bowl, whisking until smooth.

    Eggs and cornstarch in a small red bowl.

    ย Once your milk is just about boiling, use a ladle or small cup to take some of that hot milk and whisk it into the egg mixture. This process is called "Tempering" and brings the eggs slowly up to temperature so they don't curdle when they are added to the pot. Continue adding hot milk ย and whisking until the egg mixture is warm to the touch.

    Pouring hot milk into egg mixture.

    ย Whisk the warmed-up egg mixture into the pot and DON"T STOP WHISKING! It might take just a few minutes, it might take up to 10, but whatever you do, don't stop stirring until the custard is thickened, glossy, has come to a boil for 1 minute, and is off the heat. If you follow this you will have a super smooth, lump-free filling!

    Whisking egg mixture together in a large black saucepan.

    Delicious custard on a silver whisk.

    ย Stir a little butter and vanilla into the finished custard and top the chocolate ganache with sliced bananas. Pour the warm custard over the bananas, smooth the top, and place in the fridge to chill completely.

    Sliced bananas and ganache in a pie crust.

    ย Once chilled it can be topped with fresh whipped cream and a drizzle of the reserved chocolate ganache.

    Homemade Banana Cream Pie in a small white plate on a table.

    ย The hubs snuck in a Banana Cream Pie slice I photographed the morning before his party and wholeheartedly approved. I think we're going to try it with coconut next time. Because there WILL be a next time.

    Taking a bite out of this simple Banana Cream Pie.

    Delicious Black Bottom Banana Cream Pie in a small white plate.

    Easy Banana Cream Pie drizzled with chocolate and whipped cream in a small white plate.

    Black Bottom Banana Cream Pie

    The best banana cream pie with a chocolate ganache base. The perfect banana chocolate dessert!
    By Heather Cheney
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Chilling Time: 3 hours
    Total Time: 3 hours 20 minutes
    Servings: 8 servings

    Ingredients

    • 1 baked pie crust
    • ยผ C butter
    • ยฝ C heavy cream
    • 8 oz semi sweet chocolate chips
    • 2 C whole milk
    • ยฝ C sugar
    • ยผ teaspoon kosher salt
    • 2 egg yolks
    • 1 egg
    • ยผ C corn starch
    • 1 oz butter
    • 1 ยฝ teaspoon vanilla extract
    • 1 banana sliced
    • sweetened whipped cream

    Instructions

    • In a sauce pan, combine butter and cream and bring to a simmer. Pour over chocolate chips in a separate bowl and stir until the chocolate is melted and the mixture is smooth and glossy. Pour ยฝ of the mixture into the pie shell, spread to make even and set aside. Reserve remaining gananche.
    • In a heavy-bottomed sauce pan combine the milk with ยผ cup of the sugar and salt. Dissolve the sugar and bring just to a boil.
    • In a separate bowl whisk together the egg yolks, egg, remaining ยผ cup of sugar, and cornstarch and beat until smooth.
    • Temper the egg mixture by slowly streaming the hot milk into the egg, stirring constantly until the egg is warm.
    • Add the egg mixture to the rest of the milk on the heat and continue to cook, stirring constantly until it comes to a boil and thickens. Remove from heat.Stir in vanilla and butter.
    • Arrange sliced bananas over the cooled ganache and spoon the warm custard over the bananas. Smooth the top of the custard and place in fridge to cool completely.
    • Top with sweetened whipped cream and a drizzle of the reserved ganache.

    Nutrition Facts

    Serving: 1 serving | Calories: 527 kcal | Carbohydrates: 48 g | Protein: 7 g | Fat: 34 g | Saturated Fat: 19 g | Trans Fat: 1 g | Cholesterol: 120 mg | Sodium: 281 mg | Potassium: 342 mg | Fiber: 3 g | Sugar: 28 g | Vitamin A: 702 IU | Vitamin C: 1 mg | Calcium: 113 mg | Iron: 3 mg

    Nutrition and Food Safety Disclosure

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    Reader Interactions

    Comments

    1. Kelley Davis says

      August 29, 2023 at 6:10 pm

      For our first anniversary, I bought a black bottom pie from a local bakery and my husband loved it so much. Today was our 14 year anniversary and after seeing your recipe, I ran to Walmart at lunch and was able to finish the pie and get it in the fridge before I had to log back on at 1 oโ€™clock. He loved it, thank you so much for posting.

      Reply
    2. Mike Jones says

      February 23, 2023 at 10:41 am

      5 stars
      Excellent pie!

      Reply
    3. Jennifer Schaefer says

      November 29, 2019 at 7:18 am

      I had to cut corners and use a box for the custard, but will definitely use full recipe next time. The ganache was perfect and the idea of drizzling the chocolate over the whipped cream brought the "look" of my usual banana cream pie to next level!

      Reply
    4. Taylor says

      July 28, 2019 at 7:02 pm

      5 stars
      Perfect combination of chocolate pie and banana pie.

      Reply
    5. mark paine says

      December 16, 2018 at 2:00 pm

      5 stars
      I have been making this dessert since the 1980's in restaurants, upscale joints that don't skimp on ingredients. it's a bona fide menu bomb, meaning its always a constant seller, if you make it right, you cannot keep enough of it on hand. very nostalgic here's my few tips: try using a small amount, say an eighth of the total flour weight, in graham cracker crumbs for the crust. a standard 3-2-1 brisee recipe (plus a little sugar) will do, well baked. it very much improves the texture and taste, and adds a little flakiness and crunch. you could also add your coconut here too, I imagine . another tip is to smack the pastry cream with a little crรจme de banana liqueur at the finish with the butter and vanilla. just a few tablespoons, but it gets you going in that banana direction. you can also toss the banana slices in a little sugar, liqueur, and lemon juice if they are not that ripe, or if you are to hold the pie for a long time. ( the lemon keeps it from browning) and finally, the ganache is best when it has a soft consistency when cold, and is not too hard to bite or slice through. ive cheated on all three components before: premade crust, banana pud'n, and canned whipped cream, but that doesn't make the knockout that it's supposed to be. thanks for the great recipe.

      Reply
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