Banana and chocolate is one of my favorite flavor combinations. From a Nutella and banana crepe on the street in Paris to a frozen chocolate-dipped banana on 4th of July in the Midwest—I just love it. I’ve been wanting to post a banana cream pie recipe for a while, and decided to incorporate this great marriage of flavors.
So I used a lot of bittersweet chocolate in the bottom custard layer to really contrast with the banana flavor. The graham cracker crust provides a perfectly sweet crunchy base, and the vanilla cream on the top layer is what makes banana cream pie what it is; it blends in perfectly. Piles of whipped cream are a must.
This pie is beautiful and absolutely delicious. It’s a must try if you love custard pies.
Black Bottom Banana Cream Pie
for the crust:
- 2 cups graham cracker crumbs, finely ground
- ⅓ cup sugar
- ⅛ tsp salt
- ½ cup butter, melted
for the filling:
- 2 large eggs
- 2 egg yolks
- 2½ Tbsp corn starch
- 2½ cups milk
- ½ cup granulated sugar
- 2 Tbsp unsalted butter
- 2 tsp vanilla extract
- 5 oz bittersweet chocolate, roughly chopped
- 2 - 3 ripe bananas, sliced ½ inch thick
for the whipped cream topping:
- 1½ cups whipping cream
- 2 Tbsp powdered sugar
- ½ tsp vanilla extract
- chocolate shavings, for garnish
For the crust:
Preheat the oven to 350°.
Combine the graham cracker crumbs, sugar, salt, and butter and blend together well.
Press in the bottom and up the sides of a 9" pie pan and bake for about 12 - 14 minutes, until the edges are golden, then remove and allow to cool completely.
For the filling:
In a bowl, whisk the eggs, egg yolks and cornstarch together until well blended and set aside.
Whisk the milk and sugar together in a heavy bottomed saucepan and bring to a simmer over moderate heat.
Gradually whisk the hot milk into the egg mixture, then return to the saucepan and cook, whisking constantly, until the mixture thickens and boils, about 5 minutes. Remove from heat and whisk in the butter and vanilla extract.
Pour about ⅓ of the hot custard into a heatproof bowl and whisk in the chopped chocolate until melted and smooth.
Spread the chocolate custard evenly over the cooled crust, then layer on the sliced bananas.
Pour the remaining custard on top, and carefully spread evenly. Cover loosely with foil and refrigerate overnight (or at least 6 hours).
For the whipped cream:
Beat the cream together with the powdered sugar and vanilla until stiff peaks form.
Mound the whipped cream on top of the pie and garnish with chocolate shavings.
Serve well chilled.
About the Author
Ben Rayl authors the blog Comfortable Food, which he began in 2012. He moved to Europe in 2008 after a long career in the restaurant industry, and currently lives in Copenhagen, Denmark. For new recipe updates, be sure to follow Comfortable Food on Facebook.