Scrumptious Black Bottom Banana Cream Pie Recipes

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SCRUMPTIOUS BLACK-BOTTOM BANANA CREAM PIE



Scrumptious Black-Bottom Banana Cream Pie image

This is my husband's favorite dessert! It sounds like a lengthy process, but is easy to make and very yummy! I use a store purchased chocolate pie crust most of the time, but have the ingredients for the crust in case you want to home make it.

Provided by Cook4_6

Categories     Dessert

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup unsalted butter
3 ounces semisweet chocolate, chopped
1 1/2 cups chocolate wafer cookies
1 1/2 cups half-and-half
1/2 cup sugar
2 large eggs
1 large egg yolk
2 tablespoons flour
2 teaspoons vanilla extract
1/2 cup whipping cream
1 tablespoon unsalted butter
4 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract
4 bananas, ripe

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.

Nutrition Facts : Calories 577, Fat 41.6, SaturatedFat 24.4, Cholesterol 151, Sodium 173, Carbohydrate 52.8, Fiber 6.4, Sugar 26.5, Protein 9.1

EASY BANANA-PEANUT BLACK BOTTOM CREAM PIE



Easy Banana-Peanut Black Bottom Cream Pie image

It's a toss-up whether the best thing about this nutty banana cream pie is the chocolatey black bottom or the fact that it's easy to make.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 9

6 Tbsp. butter or margarine, divided
38 vanilla wafers, finely crushed (about 1-1/4 cups)
2 Tbsp. sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces
2 large bananas, sliced
1/4 cup chopped dry roasted peanuts
1 pkg. (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding
1-3/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Melt 1/4 cup (4 Tbsp.) butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 Tbsp. 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 melted and mixture is well blended. Drizzle over bottom of crust; top with bananas and nuts.
  • Beat pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours or until firm. Top with COOL WHIP and reserved crumb mixture just before serving.

Nutrition Facts : Calories 390, Fat 22 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

BLACK BOTTOM-BANANA CREAM CHEESE PIE



Black Bottom-Banana Cream Cheese Pie image

To be honest, we're fans of easy black-bottom pies no matter what's on top! But this one, made with banana pudding mix and cream cheese, is outstanding.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 8

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, broken into pieces
2 Tbsp. butter
1 ready-to-use vanilla wafer crumb crust (6 oz.)
2 large bananas, sliced
2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping

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.

Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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



Black Bottom Banana Cream Pie (Rachaell Ray) Recipe - (4.7/5) image

Provided by Traceylu-2

Number Of Ingredients 14

2 boxes (5.3 oz. each) all-butter shortbread cookies broken
1/4 tsp. salt
5 tbsp. unsalted butter,
3 tbsp. melted and 2 tbsp. cold
3 oz. bittersweet chocolate (60% to 70% cacao), in 3 hunks
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 tbsp. amber rum
1 cup heavy cream, chilled
1 tsp. pure vanilla extract
2 large bananas
1 tbsp. confectioners sugar

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.

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