In the event you love Black Backside Banana Cream Pie, that is your fortunate day! I first made this pie in 2010, not lengthy after I began running a blog at A Bountiful Kitchen! The creamy layers of chocolate custard, vanilla custard, and contemporary bananas all nestled in a ginger cookie crust and topped with whipped cream is so good, you’ll wish to conceal a slice for later….
The primary time I ate this pie, at a recipe membership vacation dinner, I instantly fell in love. I imply, how does it get higher than home made custard, chocolate, and cream?? It merely doesn’t. It is a crowd pleaser pie. One which wins awards at bakeoffs! And also you don’t even need to make a pastry. Simply crush cookies, press, and bake!
This pie is a variation on basic banana cream pie, however with a contemporary twist. I really like conventional banana cream pie, however an added layer of chocolate on the underside of the pie and the gingersnap crust takes this dessert to next-level deliciousness!
I mixed a couple of completely different strategies till developing with the right black backside banana cream pie that works each time! Right here’s why I find it irresistible, and I do know you’ll find it irresistible too!
Why I really like Black Backside Banana Cream Pie
- Simple-to-make gingersnap crust
- Wealthy, home made custard
- Might be made forward and served the following day
- Crust could be made weeks forward and frozen
- Crowd pleaser — everybody loves this pie!
Components for Black Backside Banana Cream Pie
- gingersnap cookies, about 1/2 field or 30 cookies
- unsalted butter
- salt
- sugar
- cornstarch
- egg yolks
- milk
- vanilla
- darkish or bittersweet chocolate
- bananas
- heavy cream
- powdered sugar
The way to make Black Backside Banana Cream Pie
- Put together crust and bake; let cool
- Make custard on stovetop
- Divide custard in half; add chocolate to half of custard, whisk, and let soften
- Let custard cool
- Unfold chocolate custard in cooled crust
- Layer bananas on prime of chocolate custard
- Unfold vanilla custard on prime of bananas
- Chill pie for 6-8 hours
- Whip cream and chop or grate chocolate
- High pie with cream and chocolate; serve
The way to freeze and retailer Black Backside Banana Cream Pie
This pie is well ready forward. The crust could also be made as much as three months forward and frozen. Comply with instructions for making crust, then bake, cool, and wrap earlier than freezing. When prepared to make use of, let thaw on countertop earlier than meeting and filling.
To retailer this pie, cowl the pie with a bit of parchment paper, tuck the parchment below the pie, then loosely cowl with plastic wrap. Place in fridge.
That is the most effective of each worlds: chocolate custard, vanilla custard, and bananas in a ginger crust, topped with heavy cream!
Stop your display from going darkish
Crust:
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Preheat the oven to 350 levels and place the rack in the course of the oven. Evenly grease a 9-inch pie plate. Mix gingersnaps with sugar and salt. Pulse in a meals processor till no chunks stay. Add melted butter and pulse a couple of extra instances. Press the crumbs evenly into the pie plate. Bake for 10 minutes, till the crust is evenly browned. Let cool utterly. Put aside.
Custard:
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In a medium saucepan, mix sugar, cornstarch, egg yolks, and 1/2 cup of milk. Whisk till easy. Whisk within the remaining 2 cups of milk.
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Prepare dinner over medium warmth, whisking always, for about 5 minutes, till the custard is thickened. Take away the pan from the warmth and whisk within the butter and vanilla till the butter is melted. Pour half of the vanilla custard right into a medium bowl and put aside.
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Whisk the chopped chocolate into the custard within the saucepan till the chocolate is melted. Let cool.
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As soon as the custard is cooled, unfold the chocolate custard evenly into the pie crust and prime with the sliced bananas. Unfold the vanilla custard over the bananas to cowl utterly. Refrigerate the pie for 6-8 hours or in a single day.
- Don’t use a pie plate that’s too deep. About 1 1/2 inch deep works finest.
- I exploit Dealer Joe’s darkish chocolate bars for the chocolate layer and likewise for the chocolate garnish.
- For milk, I want entire or 2%.
- Be affected person when making the custard layer. Prepare dinner the custard over medium warmth, stirring or whisking always. The custard will thicken after it’s cooked and also will thicken a bit extra after cooling. Lay a bit of plastic wrap over the custard after it has barely cooled to stop a layer from forming on prime of the custard.
- This can be very essential to permit the crust and the custard to chill utterly earlier than meeting. Be sure that to permit sufficient time for cooling and chilling the pie after assembled.
- To make forward, put together the crust (as much as 3 days) early and the custard the day earlier than serving. On day of serving or the night time earlier than, assemble the pie and chill for 6-8 hours. The crust will also be frozen for as much as three months.
Did you make this recipe?
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