Black Bottom Banana Cream Pie

I love easy, quick desserts, especially with the help of boxed convenience products. But sometimes, I just am in the mood to make something that takes a little more time, that involves the serene "stirring constantly" and is well worth the effort - this pie is like that. It's not difficult, but it's homemade (except for the crust in my case!) and it needs time to set/chill, so there is some delayed gratification built in!

Start by preparing the crust - you can either make a single crust from scratch (this is on my list to learn to do!) or you can use Pillsbury like I do! Bake the crust (should be directions on the box) for 10-12 minutes until it starts to turn golden. Meanwhile, prepare the chocolate layer - the "black bottom"!

Combine the cornstarch, sugar, salt and cocoa in a small saucepan.



Gradually add the milk,



and cook two minutes over medium-low heat, stirring constantly with a whisk. Stir in the chopped chocolate,



and bring to a boil; then reduce heat to low and cook one minute. Stir constantly!



Spread the chocolate onto the bottom of the pie crust.



(I didn't use pie weights when I "blind baked" the crust. "Blind baking" is baking the pie crust with nothing in it, to prepare it for a chilled pie, like this one. If you have pie weights or dried beans, you should use them, then you won't get a lopsided crust like I did!)

Next, make the custard. Combine cornstarch, sugar,



salt, eggs



and whisk together in a medium saucepan. Add the milk



and the butter



and heat over medium until it comes to a boil, stirring constantly. Reduce heat to low and cook 30 seconds or until thick. It only took about 5 seconds after it boiled for mine to become thick.



Remove from the heat and add the vanilla.

Next, beat the cream cheese in a small mixing bowl until light, about 1 minute. Add 1/4 cup of the custard to the cream cheese



and beat just until well blended. Stir in the rest of the custard to the cream cheese mixture, and stir well to combine.

Arrange the banana slices on top of the chocolate layer. It's ok to double up some!



Spoon the custard over the banana slices



then cover with plastic wrap, pressing the wrap onto the surface of the custard.



Refrigerate for at least 4 hours. Remove the plastic wrap and top with the whipped topping.



Garnish with chocolate curls, or shaved chocolate, if you like. If you want to get really fancy, you could dip banana slices into melted chocolate for a garnish! (I'll have to try that next time!)


Look at those lovely layers!



Refrigerate the pie when you're not eating it...

Find more great recipes at Mouthwatering Mondays, Tasty Tuesday, Tuesdays at the Table and Tempt my Tummy Tuesday.


Black Bottom Banana Cream Pie

1 9-inch pastry crust
3 Tbsp. cornstarch, divided
2 Tbsp. sugar
2 Tbsp. cocoa
dash salt
1 1/3 cups milk, divided
1 oz. semisweet chocolate, chopped
1/2 cup sugar
1/4 tsp. salt
2 eggs
1 Tbsp. butter
2 tsp. vanilla
1/4 cup (2 oz.) low fat or fat free cream cheese, softened
2 cups sliced ripe banana (about 2 large)
1 1/2 cups whipped topping (can use light or fat free)

Prepare and bake the pastry crust.

For the chocolate layer, combine 1 Tbsp. cornstarch, 2 Tbsp. sugar, cocoa and dash of salt in a small saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Turn heat to low, cook 1 minute, stirring constantly. Spread chocolate mixture into the bottom of the prepared crust.

For custard, combine 2 Tbsp. cornstarch, 1 cup milk, 1/2 cup sugar, 1/4 tsp. salt, eggs and butter in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil; reduce heat to low and cook 30 seconds or until thick. Remove from heat and add vanilla.

Beat cream cheese in a small mixing bowl until light. Add 1/4 cup of the hot custard to the cream cheese and beat just until blended. Stir in remaining custard.

Arrange banana slices on top of chocolate layer. Spoon custard over bananas. Press plastic wrap onto the surface of the custard and chill for at least 4 hours. Remove plastic wrap and spread whipped topping evenly over the custard. Garnish with chocolate curls or grated chocolate. Serves 8.