I’ve been making this Black Bottom Banana Cream Pie for years at Thanksgiving. I love it because it is something different than the typical pumpkin and pecan pies we always have at the Thanksgiving table. This pie is one of my most requested pies. The recipe comes from Cooking Light, but I only found out where it was from recently. I had it in a handwritten recipe book and didn’t know where the original recipe came from, but after a google search, I found it!
The recipe starts with a bottom crust, just a regular pie crust, although a graham cracker, oreo or even shortbread cookie crust would be delicious as well. I can make my own, delicious crust, but I often use a store bought crust, especially at Thanksgiving when everything is so crazy busy, just to save time, stress, and my own sanity.
I have doubled the recipe, because one pie is never enough (especially at Thanksgiving). You pre-bake the crusts, and start prepping the custard fillings.
The first custard is the chocolate which will go on the bottom. You combine 2 Tbsp. cornstarch, 4 tablespoons sugar, cocoa, and dash of salt in a heavy saucepan and gradually add ⅔ cup milk. Stir, stir, stir. Don’t stop stirring. That is the mantra of this recipe. Here’s what it looks like at the begining of the process:
You cook this mixture for 2 minutes over medium-low heat, stir in 2 oz chopped semi sweet chocolate and bring to a boil over medium heat. Next, reduce heat to low; cook 1 minute, stirring constantly. Once you’ve completed this custard, you pour it into the prepared crusts.
Then you slice your bananas to put on top of the chocolate.
The recipe calls for 4 cups (4 bananas) but I like to err on the side of EXTRA and I ususally use at least 5 large bananas.
Once you’ve got the sliced bananas spread out over the chocolate, you can begin the custard. Similar to the chocolate, you combine 4 Tbsp. cornstarch, 1 cup sugar, ½ tsp.salt, eggs, 2 cups milk, and butter over medium heat, gradually warm it and stir, stir stir. This took me somewhere between 35-40 minutes. I listened to Christmas music to keep my entertained.
Once it comes to a boil you only continue cooking for about 30 seconds. That’s when you toss in the vanilla and cream cheese and whip until smooth.
Pour this over the bananas and chill for at least four hours.
Top it with cool whip (I use a lot, as you can see) and VIOLA! you’re done!
Here’s the recipe.
- 2 (9 inch) pie crusts
- 6 T Corn Starch (divided)
- 4 T. Sugar
- 4 T. Unsweetened Cocoa
- Dash of salt
- 2⅔ c. milk (divided)
- 2 oz. semisweet chocolate (chopped)
- 1 c. sugar
- ½ tsp. salt
- 4 large eggs
- 2 T. butter
- 4 tsp. vanilla extract
- 4 oz. block style cream cheese, softened
- 4 c. sliced ripe banana (about 4 large bananas)
- 3 c. frozen whipped topping (like cool whip)
- Chocolate curls (optional)
- Prepare and bake pie crusts in 9-inch pie plates. Cool completely on a wire rack.
- Combine 2 Tbsp. cornstarch, 4 tablespoons sugar, cocoa, and dash of salt in a heavy saucepan; gradually add ⅔ cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
- Arrange banana slices on top of chocolate layer
- Combine 4 Tbsp. cornstarch, 1 cup sugar, ½ tsp.salt, eggs, 2 cups milk, 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. Add vanilla. Beat cream cheese until light (about 30 seconds). Add ½ cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
- Spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.
There are a lot of things I am thankful for. Mostly I am thankful for my famliy and our health. Four years ago I spent almost the whole month of November in the hospital with a horrible bout of pnemonia. I got out just a few days before Thanksgiving. Every year since I have been sincerely thankful for my own health, and for that of my children, husband and extended family. I’m also grateful for my home in the great country of America, and for my knowledge of the great plan my Heavenly Father has for me!
NOW, you can be thankful for all the great Thanksgiving ideas you’re in for from your favorite #SundaySupper friends. Thanks to Paula at Vintage Kitchen for hosting this awesome event this week! I hope you enjoy them, and that you have a wonderful Thanksgiving weekend!
FIRST COURSE / APPETIZERS
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Cloverleaf Rolls from Micha of Cookin’ Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom’s Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog