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Black Bottom Banana Cream Pie

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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.

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Marie Calendar's frozen pre-made pie crust.

 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.

 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.

 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 1/4″ 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.

 My Tip For Homemade Custard

Next up: Custard!  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.

 You’ll heat the milk and half of the sugar on the stovetop until it is at almost 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.

 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  and whisking until the egg mixture is warm to the touch.

Pouring hot milk into egg mixture.

 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.

 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.

 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.

 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

5 from 3 votes
Print Pin Rate
Servings: 1 pie

Ingredients

  • 1 baked pie crust
  • 1/4 C butter
  • 1/2 C heavy cream
  • 8 oz semi sweet chocolate chips
  • 2 C whole milk
  • 1/2 C sugar
  • 1/4 tsp kosher salt
  • 2 egg yolks
  • 1 egg
  • 1/4 C corn starch
  • 1 oz butter
  • 1 1/2 tsp 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 ½ 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 ¼ 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 ¼ 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.

Disclaimer: This post may include affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you. Nutrition facts are for informational purposes only and are generated from a calculator. Please don’t rely solely upon these nutrition facts and do your own calculations to meet your own specific dietary needs.

Reader Interactions

Comments

  1. 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 crème 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

    • Unfortunately, not. Cornstarch turns spongy when frozen so the texture of the pie would be pretty undesirable when thawed. However, tapioca starch or arrowroot freezes well if you’d like to play with those thickeners. I have not tried them with this recipe though.

      Reply

  3. Wow! Searched recipes on Pinterest for Banana Cream Pie. Yours looked amazing – I’m partial to chocolate desserts, so that may have been a contributing factor. My husband is always asking for it (didn’t know he even liked it) and today is his birthday. We’re getting together for the Packers football game with family and I decided to give it a try! It’s in the fridge setting right now. I can’t wait for him to try it!

    Reply

  5. Ok, ok … those pulled pork taco sound fabulous, too … but I just can’t argue with your decision to bust forward and post this pie ahead of schedule! OH.MY.GOODNESS. It looks absolutely divine! I’m a sucker for banana cream pie … but the chocolate just takes it to a whole new level!

    Reply

  20. I made this pie for Thanksgiving. I am the kind of person that usually just buys pies. I took a chance and made this pie…OMG it turned out perfect. My very picky 10 yr old nephew ate two pieces and picked away at it the rest of the evening. It got rave reviews and I had one very surprised mom 🙂 ty ty ty.

    Reply

  21. first my ganache split… i was able to save it.. then y custard split.. twice…. 🙁 im out of milk now and sad….. i dont get what im doing wrong.. but it never thinkens.. it goes from liquid to liquid with specks of eggs and tasting like eggs…

    Reply

    • Hmmm, sorry you’re having such trouble! It sounds like maybe you aren’t tempering the eggs well enough. Make sure to add some of the hot milk to the egg/cornstarch/sugar mixture to heat it up before adding it to the rest in the pan– otherwise the egg will cook and curdle like you’ve described. Once it’s in the pan, stir constantly until thickend. The cornstarch will not thicken until it gets up to a boiling temperature and it could take a while. So stir, stir, stir! 🙂 Hope that helps.

      Reply

  24. This looks fantastic! Also relatively easy. I will try this soon. Your Hubby looked like a very happy man as he tried that slice of pie. Thanks for the recipe and I’m looking forward to more.

    Reply

  25. Is it possible to make this with instant vanilla pudding? I know it won’t be as good, but I’m in a little bit of a time crunch. Looks awesome!

    Reply

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