Black-Bottom Banana Pie

Black-Bottom Banana PieRecipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Serves: 8

Cost per Serving:



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1 1/2 cups crushed chocolate wafer cookies (about 27)
2 tablespoons sugar
1/2 teaspoon cinnamon
5 tablespoons unsalted butter, melted
1/2 cup sugar
1/3 cup cornstarch
Pinch of salt
3 1/4 cups whole milk
4 large egg yolks
1 teaspoon rum extract or 1 Tbsp. dark rum
3 ripe bananas, sliced 1/4-inch thick
3/4 cup heavy cream
4 teaspoons sugar
1 teaspoon rum extract or 1 Tbsp. dark rum
Chocolate shavings, optional


Prep: 20 Minutes
Cook: 15 Minutes
Chill: 1 Hours

1. Make crust: Preheat oven to 350ºF. In a medium bowl, combine all crust ingredients. Press onto bottom and up sides of a 9-inch pie plate. Bake for 10 minutes. Let cool on a wire rack.

2. Make filling: Place sugar, cornstarch and salt in a large saucepan and whisk to combine. Whisk in milk. Place over medium-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. Slowly add remaining 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 through a fine-mesh sieve into a large bowl and fold in bananas. Pour custard mixture into cooled crust. Cover with plastic wrap, lightly pressing wrap directly onto surface of custard. Let cool, 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 border. Sprinkle with chocolate shavings, if desired. Chill pie until ready to serve.

Created date

March 2013

Nutritional Information

Calories 453
Fat 24 g
Satfat 13 g
Protein 7 g
Carbohydrate 55 g
Fiber 2 g
Cholesterol 168 mg
Sodium 239 mg