Scrumptious Black Bottom Banana Cream Pie Recipe

How to Make Scrumptious Black Bottom Banana Cream Pie

1. **Pastry Cream:**
2. In a medium saucepan, bring 2 cups of heavy cream to a simmer over medium heat.
3. 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.
4. Gradually whisk the hot heavy cream into the egg mixture.
5. Pour the mixture back into the saucepan.
6. Whisk constantly over medium heat until the mixture thickens and comes to a boil (about 5 minutes).
7. Boil for 1 minute, stirring continuously.
8. Pour the pastry cream into a medium bowl.
9. Stir in 1 teaspoon vanilla extract.
10. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
11. Refrigerate for at least 4 hours, or preferably overnight.
12. **Chocolate Crust:**
13. Butter a 9-inch diameter glass pie dish.
14. In a heavy small saucepan, melt 4 tablespoons (1/2 stick) unsalted butter over low heat.
15. Add 1 cup semi-sweet chocolate chips and stir until smooth.
16. Stir in 1 1/2 cups chocolate sandwich cookie crumbs.
17. Press the mixture firmly into the bottom and up the sides of the prepared pie dish.
18. Refrigerate for at least 30 minutes, or until firm.
19. **Chocolate Ganache:**
20. In a medium saucepan, heat 1 cup heavy cream and 2 tablespoons unsalted butter over medium heat until hot but not boiling.
21. Remove from heat and add 6 ounces semi-sweet chocolate chips and 1 teaspoon vanilla extract.
22. Whisk until smooth and completely melted.
23. Reserve 2 tablespoons of the ganache in a small bowl at room temperature.
24. Pour the remaining ganache over the chilled chocolate crust.
25. Refrigerate for at least 30 minutes, or until the ganache is firm.
26. **Assemble & Chill:**
27. Thinly slice 3 ripe bananas and arrange them over the set chocolate ganache.
28. Whisk the chilled pastry cream until smooth.
29. Spread the pastry cream evenly over the bananas.
30. Drizzle the reserved ganache over the top.
31. Use a toothpick to swirl the ganache into the pastry cream for a marbled effect.
32. Refrigerate for at least 3 hours, or until the pastry cream is completely set.
33. Garnish with additional banana slices and a dollop of French vanilla Cool Whip (optional).