Black-Bottom Banana Cream Pie

As if Banana Cream pie could be more delicious, I present to you: Black Bottom Banana Cream Pie.

What exactly is it?

Combine a graham cracker crust with a layer of chocolate pudding then a layer of vanilla pudding. Top this delicious concoction with freshly whipped cream and a shaving of chocolate.

Does that sound good to you? Because it was the most delicious thing that we ate on Thanksgiving. I normally make a pumpkin pie but I just didn’t feel like it this year. I blame my pumpkin-fest ( seriously, October was all about pumpkin) but the last thing I wanted was pumpkin pie. Instead, I gravitated toward something very American, comforting, and sweet. A banana cream pie with chocolate and whipped cream popped into my head and I couldn’t get it out of my mind.

I have only had diner-style banana cream pie, which, if you have ever had it, can be really overwhelming. Too big, too sweet, and too much.

This pie is not that kind of pie, I promise you. The combination of chocolate and vanilla brings out the banana flavor, which solely comes from the slices of banana found in the pie. It offers soft pudding layers with dollops of banana and light peaks of whipped cream. Doesn’t that sound heavenly? I assure you, you will love it. I think it would make for an amazing holiday dessert and would add another flavor to your feast.

Making custard isn’t hard but it does require a watchful eye. I’ve been known to burn a couple of batches so I really kept my eye on my milk while it was cooking, stirring frequently over medium heat. Your best bet when making this pie is to have everything ready, chopped and assorted, before getting to work. This way your milk won’t burn and your pie assembly will go smoothly.

I wish I had a better picture to show you of the final product. It looked humble next to the massive apple pie and platter of cookies. But one bite into its many layers will have you going back for more.

Black Bottom Banana Cream Pie
Adapted from: Food and Wine, November 2011
Servings: 10-12 servings

Ingredients:
1 1/2 cups fine graham cracker crumbs (about 7 ounces)
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 1/2 cups milk
2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
3 1/2 ounces bittersweet chocolate, chopped
3 medium bananas, sliced 1/2 inch thick
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
Chocolate shavings, for garnish

Directions:
Preheat the oven to 350°. In a food processor, combine the graham cracker crumbs with the sugar, cinnamon, salt and melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9- to 10-inch, deep-dish glass or ceramic pie plate. Bake for about 8 minutes, until the crust is lightly browned and set. Let cool completely.

In a large saucepan (preferably with a rounded bottom), combine the granulated sugar with the cornstarch, egg yolks and 1/2 cup of the milk and whisk until smooth. Whisk in the remaining 2 cups of milk and cook over moderate heat, whisking constantly, until the custard is very thick, about 5 minutes. Remove from the heat and whisk in the butter and vanilla extract until the butter is melted. Pour half of the vanilla custard into a medium bowl.

Whisk the chopped chocolate into the custard in the saucepan until it is melted. Spread the chocolate custard evenly in the pie crust and top with the sliced bananas. Carefully spread the vanilla custard over the bananas. Refrigerate the banana cream pie until it is well chilled, at least 6 hours and preferably overnight.

In a medium bowl, using an electric mixer, beat the heavy cream with the confectioners’ sugar until it is softly whipped. Mound the whipped cream on top of the pie. Garnish the banana cream pie with chocolate shavings and serve.

Make Ahead The banana cream pie can be prepared through Step 3 and refrigerated for up to 3 days. The crust can be frozen for up to 2 weeks.