Black-Bottom Banana Pie
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Crust
- 1⁄2 cup crushed chocolate wafer cookies or 27 chocolate wafer cookies
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
-
FIlling
- 1⁄2 cup sugar
- 1⁄3 cup cornstarch
- 1 pinch salt
- 3 1⁄4 cups whole milk
- 4 large egg yolks
- 3 ripe bananas, sliced 1/4 inch thick
-
Topping
- 3⁄4 cup heavy cream
- 4 teaspoons sugar
- 1 teaspoon rum extract or 1 tablespoon dark rum
- chocolate shavings (optional)
directions
- 1. Make Crust: Preheat oven to 350°F In a medium bowl, combine all crust ingredients. Press onto bottom and up side s of a 9-inch pie plate. Bake for 10 minutes. Let cool on a wire rack.
- 2. Make Pie Filling: Place sugar, cornstarch, an salt in a large saucepan and whisk to combine. Whisk in milk. Place over med-high heat and bring to a simmer, whisking constantly. Cook, continuing to whisk well, until mixture thickens, 3 to 4 minutes. Place yolks in a medium bowl and beat until just combined. Whisking constantly, slowly drizzle in 1 cup of milk mixture, whisking constantly. Whisk in rum extract.
- 3. Pour mixture back into large saucepan and cook over medium heat, stirring constantly, until it just comes to a boil. Gently boil (reduce heat if it starts to boil vigorously) until custard is thick enough to coat the back of a spoon, about 2 minutes. Pour custard mixture into cooled crust. Cover with plastic wrap, lightly pressing wrap directly onto surface of custard. Let cook, then refrigerate until cold, at least 1 hour.
- 4 Make topping: in a small chilled bowl, beat heavy cream with sugar and rum extract until soft peaks form. Remove plastic wrap from top of custard and spoon whipped cream over, leaving a boarder. Sprinkle with chocolate shavings, if desired. Chill pie until ready to serve.
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RECIPE SUBMITTED BY
Kimschmee
Watervliet, Michigan
Love to cook but I don't like to bake. Mom or 2 grown children and love spending time with my kids