Ingredientes para Scrumptious Black Bottom Banana Cream Pie
- 6 tablespoons unsalted butter
- 12 ounces semi-sweet chocolate chips
- 1 1/2 cups chocolate sandwich cookie crumbs
- Not used in recipe
- 1 cup granulated sugar
- 3 large eggs
- 1 large egg yolk
- 1/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3 cups heavy cream
- 3 ripe bananas
- A dollop of French vanilla Cool Whip (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Scrumptious Black Bottom Banana Cream Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Scrumptious Black Bottom Banana Cream Pie
- **Pastry Cream:**
- In a medium saucepan, bring 2 cups of heavy cream to a simmer over medium heat.
- In a medium bowl, whisk together 1 cup granulated sugar, 3 large eggs, 1 large egg yolk, and 1/4 cup all-purpose flour until smooth.
- Gradually whisk the hot heavy cream into the egg mixture.
- Pour the mixture back into the saucepan.
- Whisk constantly over medium heat until the mixture thickens and comes to a boil (about 5 minutes).
- Boil for 1 minute, stirring continuously.
- Pour the pastry cream into a medium bowl.
- Stir in 1 teaspoon vanilla extract.
- Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- **Chocolate Crust:**
- Butter a 9-inch diameter glass pie dish.
- In a heavy small saucepan, melt 4 tablespoons (1/2 stick) unsalted butter over low heat.
- Add 1 cup semi-sweet chocolate chips and stir until smooth.
- Stir in 1 1/2 cups chocolate sandwich cookie crumbs.
- Press the mixture firmly into the bottom and up the sides of the prepared pie dish.
- Refrigerate for at least 30 minutes, or until firm.
- **Chocolate Ganache:**
- In a medium saucepan, heat 1 cup heavy cream and 2 tablespoons unsalted butter over medium heat until hot but not boiling.
- Remove from heat and add 6 ounces semi-sweet chocolate chips and 1 teaspoon vanilla extract.
- Whisk until smooth and completely melted.
- Reserve 2 tablespoons of the ganache in a small bowl at room temperature.
- Pour the remaining ganache over the chilled chocolate crust.
- Refrigerate for at least 30 minutes, or until the ganache is firm.
- **Assemble & Chill:**
- Thinly slice 3 ripe bananas and arrange them over the set chocolate ganache.
- Whisk the chilled pastry cream until smooth.
- Spread the pastry cream evenly over the bananas.
- Drizzle the reserved ganache over the top.
- Use a toothpick to swirl the ganache into the pastry cream for a marbled effect.
- Refrigerate for at least 3 hours, or until the pastry cream is completely set.
- Garnish with additional banana slices and a dollop of French vanilla Cool Whip (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
106g
Fat
122g
Carbs
17g
