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Black-Bottom Banana Pie

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“From what I hear this is an awesome recipe, but I don't have a clue, it has chocolate in it :) I don't like Chocolate.”

Ingredients Nutrition

  • Crust
  • 12 cup crushed chocolate wafer cookies or 27 chocolate wafer cookies
  • 2 tablespoons sugar
  • 12 teaspoon cinnamon
  • 5 tablespoons unsalted butter, melted
  • FIlling
  • 12 cup sugar
  • 13 cup cornstarch
  • 1 pinch salt
  • 3 14 cups whole milk
  • 4 large egg yolks
  • 3 ripe bananas, sliced 1/4 inch thick
  • Topping
  • 34 cup heavy cream
  • 4 teaspoons sugar
  • 1 teaspoon rum extract or 1 tablespoon dark rum
  • chocolate shavings (optional)


  1. 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. 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. 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. 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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