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.
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.
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.
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.
ย See what I mean? It's purrrrdy.
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.
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.
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.
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.
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!
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.
ย Once chilled it can be topped with fresh whipped cream and a drizzle of the reserved chocolate ganache.
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.
Black Bottom Banana Cream Pie
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.
Serene @ House of Yumm says
What a delicious looking pie!! Loving all the flavors in there ๐
Nutmeg Nanny says
This pie looks amazing! That black bottom is perfection! Plus who doesn't love chocolate and banana?
Krista @ Joyful Healthy Eats says
Oh man! this is a must try! That black bottom has me hooked on this recipe!
Megan Keno says
Banana cream pie... Oh yes!! This looks awesome!
Meg @ With Salt and Wit says
You say chocolate and I say I am there!
Ed says
How long do you blind bake the crust for and at what temp?
Marni says
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 ๐ ty ty ty.
roxane says
first my ganache split... i was able to save it.. then y custard split.. twice.... ๐ 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...
Heather says
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! ๐ Hope that helps.
Valerie | From Valerie's Kitchen says
Wow, Heather! Okay, first, love that you started with a prebaked crust. I've been all about easy these days. I mean, we need this pie and we need it fast..haha. This looks incredible! Pinning.
Heather says
Haha Valerie, totally agree with the needing pie fast thing!
Karla says
OMG your crust it's just PERFECT!
Heather says
It's definitely a premade frozen crust! My homemade ones do not look like that, haha!
Amber says
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.
Heather says
Oh, he was! ๐
Jessi says
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!
Heather says
Absolutely, instant vanilla pudding would work just fine.