Best Black Bottom Banana Cream Pie Recipes

BLACK BOTTOM BANANA CREAM PIE

Steps:

• Vanilla Pastry Cream: In a heavy medium saucepan, bring half and half to a a simmer.
• In a medium bowl, whisk sugar, eggs, egg yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil (about 5 minutes).
• Boil 1 minute.
• Pour into a medium bowl.
• Stir in vanilla.
• Press plastic unto surface of cream.
• Cover; chill until cold (about 4 hours).
• For The Crust: Butter 9-inch glass pie dish.
• In a heavy, small saucepan stir butter and chocolate over low heat.
• Mix in cookie crumbs.
• Press unto bottom and sides.
• Chill until firm (about 30 minutes).
• For Chocolate Ganache: In a medium saucepan over medium heat, heat butter and cream until hot, but do not boil.
• Remove from heat and add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons of the ganache in a small bowl at room temperature (to be used as garnish).
• Pour remaining ganache over crust.
• Chill crust until chocolate ganache is firm (about 30 minutes).
• Assembly: Thinly slice 3 bananas.
• Arrange banana slices over chocolate.
• Whisk Vanilla Pastry Cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved chocolate ganache over pastry cream.
• Draw toothpick through pastry cream and chocolate to marbleize.
• Refrigerate until pastry cream is set (at least 3 hours and up to one day).
• Vanilla Whipped Cream: In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form.
• Can be made 4 hours ahead.
• Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag.
• Slice remaining banana.
• Garnish pie with banana slices.

BLACK BOTTOM-BANANA CREAM PIE

Steps:

• Melt 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 Tbsp. crumb mixture for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
• Beat pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours.
• Top pie with COOL WHIP and reserved crumb mixture just before serving.

BLACK BOTTOM BANANA CREAM PIE...LIGHT VERSION

Steps:

• Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.
• Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
• Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
• Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

BLACK-BOTTOM BANANA CREAM PIE

Steps:

• Make crust:
• Butter 9-inch-diameter glass or ceramic pie dish. Stir butter and chocolate in heavy small saucepan over low heat until smooth. Mix in cookie crumbs. Press onto bottom and up sides of prepared dish. Chill until firm, about 30 minutes.
• Make chocolate ganache:
• Heat cream and butter in medium saucepan over medium heat until mixture is hot (do not boil). Remove from heat. Add chocolate and vanilla. Whisk until smooth. Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust. Chill crust until chocolate ganache is firm, about 30 minutes.
• Thinly slice 3 bananas. Arrange banana slices over chocolate. Whisk Vanilla Pastry Cream until smooth. Spread pastry cream evenly over bananas. Drizzle reserved chocolate ganache over pastry cream. Draw toothpick through pastry cream and chocolate to marbleize. Refrigerate until pastry cream is set, about 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Spoon Vanilla Whipped Cream around edges of pie, or spoon whipped cream into pastry bag that's fitted with large star tip and pipe cream around edges of pie. Slice remaining banana. Garnish pie with banana slices.

BLACK BOTTOM BANANA CREAM PIE

Steps:

• Position rack in lowest third of oven and preheat to 400°F. Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Trim edges of crust, leaving 1/2-inch overhang. Fold excess dough under. Crimp edges. Freeze until crust is firm, about 15 minutes.
• Line pie crust with foil. Fill foil with beans or pie weights. Bake until crust is set, about 15 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing with toothpick if crust bubbles, about 12 minutes. Cool completely.
• For Ganache:
• Stir bittersweet chocolate, whipping cream and unsalted butter in heavy small saucepan over low heat until chocolate and butter melt and mixture is smooth. Spoon 6 tablespoons ganache into prepared crust. Spread ganache with back of spoon to cover crust bottom completely. Let stand until ganache is cool but not set, about 20 minutes. Reserve remaining ganache in saucepan. Arrange 2/3-inch-thick banana slices atop ganache, pressing bananas lightly into ganache.
• For Filling:
• Combine vanilla extract and dark rum in small bowl. Sprinkle unflavored gelatin over. Let stand 10 minutes to soften gelatin. Bring 1/2 cup whipping cream to simmer in heavy small saucepan. Whisk egg yolks and sugar to blend in another small bowl. Gradually whisk in hot whipping cream. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Add gelatin mixture and stir until gelatin melts. Transfer custard to large bowl. Chill until cool but not set, stirring occasionally, about 20 minutes. Whip 1/2 cup chilled whipping cream to medium peaks in medium bowl. Fold into custard in 2 additions. Spoon custard into crust. Refrigerate until set, about 2 hours.
• Stir reserved ganache over low heat until just warm and pourable. Carefully pour ganache onto center of filling. Tilt pie, rotating to spread ganache to within 1/4 inch of pie edge. Chill until ganache is set, about 15 minutes. (Can be prepared 8 hours ahead.)
• For Topping:
• Beat 3/4 cup whipping cream with 2 tablespoons sugar to firm peaks. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around inside edge of crust. Place banana slices in ring alongside rosettes. Cut pie into wedges.

SCRUMPTIOUS BLACK-BOTTOM BANANA CREAM PIE

Steps:

• For pastry cream:.
• Bring half and half to simmer in heavy medium saucepan.
• Whisk sugar, eggs, yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.
• Boil 1 minute.
• Pour into medium bowl.
• Stir in vanilla.
• Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled.
• For crust:.
• Butter 9-inch diameter glass pie dish.
• Stir butter and chocolate in heavy small saucepan over low heat until smooth.
• Mix in cookie crumbs.
• Press into bottom and sides of pie dish.
• Chill 30 minutes, or until firm.
• To make ganache:.
• Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil.
• Remove from heat; add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
• Chill crust until ganache is firm, about 30 minutes.
• To complete pie:.
• Thinly slice 3 bananas and arrange them over the chocolate ganache.
• Whisk vanilla pastry cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize.
• Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated).
• Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.

BLACK-BOTTOM BANANA CREAM PIE WITH CARAMEL DRIZZLE

Steps:

• Bake pie crust as directed on package; cool completely.
• Mix chocolate and condensed milk until blended; pour into crust. Slice banana; spread over chocolate layer.
• Beat pudding mixes and 2% milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon into crust. Refrigerate 4 hours or until firm.
• Top with remaining COOL WHIP just before serving; drizzle with caramel topping.

BLACK BOTTOM-BANANA CREAM CHEESE PIE

Steps:

• Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
• Beat cream cheese, pudding mix and milk with whisk 2 min.; pour over bananas in crust.
• Refrigerate 4 hours or until firm. Top with COOL WHIP just before serving.

BLACK BOTTOM BANANA CREAM PIE (RACHAELL RAY) RECIPE - (4.7/5)

Steps:

• 1.Using a food processor, mix the shortbread with a pinch salt; process in long pulses until finely ground and beginning to stick to the sides. Add the melted butter and pulse just until incorporated. Transfer the crumbs to a 9-inch pie plate and press evenly into the bottom and up the sides. Freeze the pie shell. 2.Place 2 oz. chocolate in a small bowl and set aside. In a heavy saucepan, whisk together the milk, granulated sugar, cornstarch and remaining salt. Whisk in the egg yolks over medium-high heat until the custard boils and is very thick, about 5 minutes. Remove from the heat, measure out 1/2 cup of the hot custard and add to the bowl of chocolate; let sit for a minute (the chocolate will melt by itself). Meanwhile, whisk the remaining 2 tbsp. (cold) butter into the custard in the saucepan. Stir in the rum and transfer the rum custard to a heatproof bowl. Refrigerate until well chilled, stirring occasionally, about 2 hours. 3.Meanwhile, stir the chocolate custard, then stir in 1 tbsp. cream and the vanilla. Remove the pie shell from the freezer and spread the chocolate custard across the bottom. Refrigerate to firm up. 4.Working over the pie shell, cut the bananas into 1/4-inch thick slices, letting them fall to cover the bottom. Spoon the rum custard over the bananas, smoothing the top. Refrigerate for 2 hours to set. 5.Whip the remaining cream with the confectioners' sugar until it forms soft peaks. Spread on top of the rum custard and refrigerate for at least 20 minutes or until serving time. 6. Just before serving, using a vegetable peeler, shave curls off the remaining 1 oz. chocolate onto the top of the pie.

BEST BLACK BOTTOM CHIQUITA BANANA CREAM PIE RECIPE

Steps:

• Preheat oven to 375 degrees F. Chop chocolate into small pieces and place in a medium heat-proof bowl. Heat cream, coffee and powdered sugar until the mixture comes to a full boil. Immediately pour hot cream mixture over chopped chocolate. Stir until the chocolate is completely melted; set aside. Beat together the egg and one egg yolk, then stir in a spoonful of the warm chocolate mixture into the eggs. Stir the egg mixture into the chocolate mixture; beat well. Pour chocolate mixture into the prepared pie crust and bake for 12 to 15 minutes. Cool for 10 minutes. Place enough banana slices on top of the chocolate layer to make a single banana layer that covers most of the chocolate, gently pushing the slices down into the chocolate. Dice remaining banana slices and set aside. In a large sauce pan, combine cornstarch, sugar and salt. Stir in remaining egg yolks and the milk until well combined and the mixture is an even pale yellow color. Stirring constantly, heat over medium high heat until mixture comes to a boil. Allow to boil for about 30 seconds, stirring quickly, until a creamy pudding consistency is reached. Remove from heat and stir in reserved bananas, butter and vanilla. Carefully pour banana pie filling over the chocolate and banana layers in the pie shell. When cool enough to handle, refrigerate the pie for at least 2 hours before serving.
• Serving Suggestions:
• Garnish with one or more of the following: whipped cream, chocolate curls or toasted almond slices.
• Beverage Pairings:
• Try with a snifter of brandy or cup of verbena tea.