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Black Bottom Banana Cream Pie Recipe

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4.7 from 72 reviews

This Black Bottom Banana Cream Pie is a luscious dessert featuring a rich layer of melted semisweet chocolate spread over a baked pie crust, topped with fresh sliced bananas and a creamy vanilla custard filling. Finished with a generous cloud of whipped cream and elegant chocolate shavings, this pie is a perfect balance of chocolate, fruit, and creamy textures, ideal for any occasion.

Ingredients

Pie Crust and Chocolate Layer

  • 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

Toppings

  • 3 ripe bananas, sliced
  • Whipped cream for topping
  • Chocolate shavings for garnish

Instructions

  1. Melt Chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips by heating in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
  2. Spread Chocolate & Set: Pour and evenly spread the melted chocolate over the bottom of the baked 9-inch pie crust. Place it in the refrigerator to allow the chocolate layer to fully set before adding further layers.
  3. Prepare Custard Base: In a medium saucepan, combine whole milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly to avoid lumps, until the mixture thickens and reaches a boil. Let it boil for 1 minute.
  4. Temper Egg Yolks: Whisk the 4 large egg yolks in a small bowl. Gradually add about 1 cup of the hot milk mixture to the yolks while continuously whisking to prevent curdling.
  5. Cook Custard Filling: Return the tempered egg mixture to the saucepan with the remaining milk mixture. Cook again over medium heat, stirring constantly, until it thickens and boils. Boil for 1 minute to fully cook the eggs.
  6. Finish Custard: Remove from heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract until the custard is smooth and creamy.
  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 evenly.
  8. Chill Pie: Refrigerate the assembled pie for at least 4 hours or until the custard is fully set and chilled.
  9. Add Toppings & Serve: Before serving, top the pie with a generous layer of whipped cream and garnish with chocolate shavings for an elegant finish.

Notes

  • Use ripe but firm bananas to prevent them from becoming too mushy under the custard.
  • Tempering the eggs is crucial to avoid scrambled eggs in the custard.
  • For an extra chocolate punch, use bittersweet chocolate chips instead of semisweet.
  • The custard must be stirred constantly while cooking to avoid lumps and burning on the bottom of the pan.
  • Allow the pie to chill sufficiently to achieve clean slices when serving.

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