BLACK BOTTOM-BANANA CREAM PIE
Classic diner cream pie meets state fair midway treat, and a star is born. It's like a chocolate-dipped banana, only with a crust instead of a stick.
Provided by My Food and Family
Categories Pie
Time 4h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Melt 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 Tbsp. crumb mixture for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
- Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
- Beat pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours.
- Top pie with COOL WHIP and reserved crumb mixture just before serving.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
FREEZER CARAMEL DRIZZLE PIE
This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.
Provided by Karen Neilson
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 12h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
- In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 58 g, Cholesterol 35.4 mg, Fat 34.3 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 19 g, Sodium 366 mg, Sugar 35.5 g
BANANA CARAMEL CREAM PIE
Steps:
- In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
- In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
- Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
- Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
- For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
- Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.
- For the Perfect Pie Dough:
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
- Yield: 1 (9-inch) pie crust
- To make the salted caramel sauce:
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
- Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
- Yield: 1 1/2 cups sauce
BLACK BOTTOM BANANA CREAM PIE
From Kraft Food and Family. I made this pie tonight for dessert and it is a keeper. It is a no-bake pie so it was quick and easy to make. Prep time includes 4 hours to chill in the refrigerator
Provided by Jazz Lover
Categories Pie
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 4 tablespoons of the butter; place in medium bowl.
- Add wafer crumbs and sugar; mix well.
- Remove 2 tablespoons of the crumb mixture; set aside for later use.
- Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
- Microwave chocolate and 2 tablespoons butter on High 1 minute or until butter is melted; stir until chocolate is completely melted.
- Drizzle evenly onto bottom or crust; top with bananas. Set aside.
- Prepare dry pudding mix as directed on package for pie; pour evenly over bananas.
- Refrigerate at least 4 hours up to 24 hours.
- Top with cool whip just before serving; sprinkle with 2 tablespoons crumb mixture.
Nutrition Facts : Calories 380.7, Fat 21, SaturatedFat 12.3, Cholesterol 30.4, Sodium 322.5, Carbohydrate 48, Fiber 2, Sugar 27.8, Protein 3.7
BLACK BOTTOM BANANA CREAM PIE
Make and share this Black Bottom Banana Cream Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 7h
Yield 1 9inch pie
Number Of Ingredients 17
Steps:
- Vanilla Pastry Cream: In a heavy medium saucepan, bring half and half to a a simmer.
- In a medium bowl, whisk sugar, eggs, egg yolk and flour in medium bowl to blend.
- Gradually whisk in hot half and half.
- Transfer to saucepan.
- Whisk over medium heat until mixture thickens and comes to a boil (about 5 minutes).
- Boil 1 minute.
- Pour into a medium bowl.
- Stir in vanilla.
- Press plastic unto surface of cream.
- Cover; chill until cold (about 4 hours).
- For The Crust: Butter 9-inch glass pie dish.
- In a heavy, small saucepan stir butter and chocolate over low heat.
- Mix in cookie crumbs.
- Press unto bottom and sides.
- Chill until firm (about 30 minutes).
- For Chocolate Ganache: In a medium saucepan over medium heat, heat butter and cream until hot, but do not boil.
- Remove from heat and add chocolate and vanilla.
- Whisk until smooth.
- Reserve 2 tablespoons of the ganache in a small bowl at room temperature (to be used as garnish).
- Pour remaining ganache over crust.
- Chill crust until chocolate ganache is firm (about 30 minutes).
- Assembly: Thinly slice 3 bananas.
- Arrange banana slices over chocolate.
- Whisk Vanilla Pastry Cream until smooth.
- Spread pastry cream evenly over bananas.
- Drizzle reserved chocolate ganache over pastry cream.
- Draw toothpick through pastry cream and chocolate to marbleize.
- Refrigerate until pastry cream is set (at least 3 hours and up to one day).
- Vanilla Whipped Cream: In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form.
- Can be made 4 hours ahead.
- Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag.
- Slice remaining banana.
- Garnish pie with banana slices.
BLACK-BOTTOM BANANA CREAM PIE WITH CARAMEL DRIZZLE
There's a lot going on in this extravagant black-bottom banana cream pie, including a drizzle of caramel. Yet it still only takes 20 minutes to make.
Provided by My Food and Family
Categories Home
Time 5h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bake pie crust as directed on package; cool completely.
- Mix chocolate and condensed milk until blended; pour into crust. Slice banana; spread over chocolate layer.
- Beat pudding mixes and 2% milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon into crust. Refrigerate 4 hours or until firm.
- Top with remaining COOL WHIP just before serving; drizzle with caramel topping.
Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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- Preheat the oven to 350°. In a food processor, combine the graham cracker crumbs with the sugar, cinnamon, salt and melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9- to 10-inch, deep-dish glass or ceramic pie plate. Bake for about 8 minutes, until the crust is lightly browned and set. Let cool completely.
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- Whisk the chopped chocolate into the custard in the saucepan until it is melted. Spread the chocolate custard evenly in the pie crust and top with the sliced bananas. Carefully spread the vanilla custard over the bananas. Refrigerate the banana cream pie until it is well chilled, at least 6 hours and preferably overnight.
- In a medium bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar until it is softly whipped. Mound the whipped cream on top of the pie. Garnish the banana cream pie with chocolate shavings and serve.
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