Black Bottom Banana Cream Pie Recipes

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.

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.

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.

Steps:

• 1.Using a food processor, mix the shortbread with a pinch salt; process in long pulses until finely ground and beginning to stick to the sides. Add the melted butter and pulse just until incorporated. Transfer the crumbs to a 9-inch pie plate and press evenly into the bottom and up the sides. Freeze the pie shell. 2.Place 2 oz. chocolate in a small bowl and set aside. In a heavy saucepan, whisk together the milk, granulated sugar, cornstarch and remaining salt. Whisk in the egg yolks over medium-high heat until the custard boils and is very thick, about 5 minutes. Remove from the heat, measure out 1/2 cup of the hot custard and add to the bowl of chocolate; let sit for a minute (the chocolate will melt by itself). Meanwhile, whisk the remaining 2 tbsp. (cold) butter into the custard in the saucepan. Stir in the rum and transfer the rum custard to a heatproof bowl. Refrigerate until well chilled, stirring occasionally, about 2 hours. 3.Meanwhile, stir the chocolate custard, then stir in 1 tbsp. cream and the vanilla. Remove the pie shell from the freezer and spread the chocolate custard across the bottom. Refrigerate to firm up. 4.Working over the pie shell, cut the bananas into 1/4-inch thick slices, letting them fall to cover the bottom. Spoon the rum custard over the bananas, smoothing the top. Refrigerate for 2 hours to set. 5.Whip the remaining cream with the confectioners' sugar until it forms soft peaks. Spread on top of the rum custard and refrigerate for at least 20 minutes or until serving time. 6. Just before serving, using a vegetable peeler, shave curls off the remaining 1 oz. chocolate onto the top of the pie.