Ingredientes para Black Bottom Banana Cream Pie
- 4 tablespoons (1/2 stick) unsalted butter, for ganache
- Semisweet Chocolate
- Chocolate Wafer Cookies
- Whipping Cream
- 1/2 teaspoon vanilla extract, for whipped cream
- 3 ripe bananas, thinly sliced
- 2 cups half and half
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/4 cup all-purpose flour
- Powdered Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 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.
Como fazer Black Bottom Banana Cream Pie
- **Make the Vanilla Pastry Cream:**
- In a heavy medium saucepan, bring 2 cups half and half to a simmer over medium heat.
- In a medium bowl, whisk together 1/2 cup granulated sugar, 2 large eggs, 1 large egg yolk, and 1/4 cup all-purpose flour until well blended.
- Gradually whisk the hot half and half into the egg mixture.
- Transfer the mixture back to the saucepan.
- Whisk constantly over medium heat until the mixture thickens and comes to a boil.
- Boil for 1 minute, stirring constantly.
- Pour the pastry cream into a medium bowl. Stir in 1 teaspoon vanilla extract.
- Press plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Cover and chill completely in the refrigerator until cold.
- **Make the Chocolate Crust:**
- Butter a 9-inch glass pie dish.
- In a heavy, small saucepan, melt 4 tablespoons (1/2 stick) unsalted butter over low heat.
- Remove from heat and stir in 6 ounces chopped semisweet chocolate until melted and smooth.
- Stir in 1 1/2 cups chocolate cookie crumbs until well combined.
- Press the mixture firmly into the bottom and up the sides of the prepared pie dish.
- Chill until firm.
- **Make the Chocolate Ganache:**
- In a medium saucepan over medium heat, heat 4 tablespoons (1/2 stick) unsalted butter and 1/2 cup heavy cream until hot, but do not boil.
- Remove from heat and add 4 ounces chopped semisweet chocolate and 1/2 teaspoon vanilla extract.
- Whisk until smooth and glossy.
- Reserve 2 tablespoons of the ganache in a small bowl at room temperature.
- Pour the remaining ganache over the chilled crust.
- Chill until the chocolate ganache is firm.
- **Assemble the Pie:**
- Thinly slice 3 ripe bananas.
- Arrange the banana slices evenly over the chocolate ganache.
- Whisk the chilled vanilla pastry cream until smooth.
- Spread the pastry cream evenly over the bananas.
- Drizzle the reserved chocolate ganache over the pastry cream.
- Use a toothpick to gently swirl the ganache through the pastry cream for a marbled effect.
- Refrigerate until the pastry cream is set.
- **Make the Vanilla Whipped Cream (can be made 4 hours ahead):**
- In a medium bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
- Spoon the whipped cream around the edges of the pie, or pipe decoratively using a pastry bag.
- Garnish with additional thinly sliced bananas if desired.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
882g
Fat
1252g
Carbs
145g
