A luscious banana cream pie layer atop decadent chocolate ganache!
Black Bottom Banana Cream Pie
- 1 Pie crust 9-inch, baked until lightly browned
- 4 oz . 72% Cacao baking chocolate
- 1/2 cup heavy Cream
- 1 Tbsp . Espresso or strong coffee
- 1/4 cup Powdered sugar
- 1 large Eggs beaten
- 3 large Egg yolks divided
- 3 ripe Chiquita Bananas sliced
- 2 Tbsp . Cornstarch
- 1/2 cup Sugar scant
- 1/4 tsp . Salt
- 1 cup 1% Milk
- 1 Tbsp . Butter
- 2 tsp . Vanilla
Preheat oven to 375 degrees F.
Chop chocolate into small pieces and place in a medium heat-proof bowl.
Heat cream, coffee and powdered sugar until the mixture comes to a full boil.
Immediately pour hot cream mixture over chopped chocolate.
Stir until the chocolate is completely melted; set aside.
Beat together the egg and one egg yolk, then stir in a spoonful of the warm chocolate mixture into the eggs.
Stir the egg mixture into the chocolate mixture; beat well.
Pour chocolate mixture into the prepared pie crust and bake for 12 to 15 minutes. Cool for 10 minutes.
Place enough banana slices on top of the chocolate layer to make a single banana layer that covers most of the chocolate, gently pushing the slices down into the chocolate.
Dice remaining banana slices and set aside.
In a large sauce pan, combine cornstarch, sugar and salt.
Stir in remaining egg yolks and the milk until well combined and the mixture is an even pale yellow color.
Stirring constantly, heat over medium high heat until mixture comes to a boil.
Allow to boil for about 30 seconds, stirring quickly, until a creamy pudding consistency is reached. Remove from heat and stir in reserved bananas, butter and vanilla.
Carefully pour banana pie filling over the chocolate and banana layers in the pie shell.
When cool enough to handle, refrigerate the pie for at least 2 hours before serving.