Black Bottom Banana Cream Pie Recipe

How to Make Black Bottom Banana Cream Pie

1. **Make the Vanilla Pastry Cream:**
2. In a heavy medium saucepan, bring 2 cups half and half to a simmer over medium heat.
3. 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.
4. Gradually whisk the hot half and half into the egg mixture.
5. Transfer the mixture back to the saucepan.
6. Whisk constantly over medium heat until the mixture thickens and comes to a boil.
7. Boil for 1 minute, stirring constantly.
8. Pour the pastry cream into a medium bowl. Stir in 1 teaspoon vanilla extract.
9. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming.
10. Cover and chill completely in the refrigerator until cold.
11. **Make the Chocolate Crust:**
12. Butter a 9-inch glass pie dish.
13. In a heavy, small saucepan, melt 4 tablespoons (1/2 stick) unsalted butter over low heat.
14. Remove from heat and stir in 6 ounces chopped semisweet chocolate until melted and smooth.
15. Stir in 1 1/2 cups chocolate cookie crumbs until well combined.
16. Press the mixture firmly into the bottom and up the sides of the prepared pie dish.
17. Chill until firm.
18. **Make the Chocolate Ganache:**
19. 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.
20. Remove from heat and add 4 ounces chopped semisweet chocolate and 1/2 teaspoon vanilla extract.
21. Whisk until smooth and glossy.
22. Reserve 2 tablespoons of the ganache in a small bowl at room temperature.
23. Pour the remaining ganache over the chilled crust.
24. Chill until the chocolate ganache is firm.
25. **Assemble the Pie:**
26. Thinly slice 3 ripe bananas.
27. Arrange the banana slices evenly over the chocolate ganache.
28. Whisk the chilled vanilla pastry cream until smooth.
29. Spread the pastry cream evenly over the bananas.
30. Drizzle the reserved chocolate ganache over the pastry cream.
31. Use a toothpick to gently swirl the ganache through the pastry cream for a marbled effect.
32. Refrigerate until the pastry cream is set.
33. **Make the Vanilla Whipped Cream (can be made 4 hours ahead):**
34. In a medium bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
35. Spoon the whipped cream around the edges of the pie, or pipe decoratively using a pastry bag.
36. Garnish with additional thinly sliced bananas if desired.