Black Bottom Banana-Cream Pie

13 Reviews
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BECKY LUIGART-STAYNER
Yield
8 servings (serving size: 1 wedge)
By Greg Patent
November 1998
RECIPE BY Cooking Light

Make the ultimate cream pie by adding a chocolate layer to a creamy banana pie filling and topping with chocolate curls.

Ingredients

  • 1 (9-inch) Pastry Crust
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons sugar
  • 2 tablespoons unsweetened cocoa
  • Dash of salt
  • 1 1/3 cups 1% low-fat milk, divided
  • 1 ounce semisweet chocolate, chopped
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 tablespoon stick margarine or butter
  • 2 teaspoons vanilla extract
  • 2 ounces block-style fat-free cream cheese, softened
  • 2 cups sliced ripe banana (about 2 large bananas)
  • 1 1/2 cups frozen fat-free whipped topping, thawed
  • Chocolate curls (optional)

Nutritional Information

  • Calories 315
  • Caloriesfromfat 29%
  • Fat 10.1g
  • Satfat 4.8g
  • Monofat 3.4g
  • Polyfat 2.4g
  • Protein 6.9g
  • Carbohydrate 49.6g
  • Fiber 1.6g
  • Cholesterol 58mg
  • Iron 1.4mg
  • Sodium 253mg
  • Calcium 94mg

How to Make It

Step 1

Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.

Step 2

Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy 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. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Step 3

Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine 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 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.

Step 4

Arrange banana slices on top of chocolate layer; 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.

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Ratings & Reviews

tperes's Review

tperes
August 29, 2011
Good and easy -- Nice change from banana pudding.

haileej88's Review

Emz101
March 28, 2009
I couldn't believe how easy and wonderful this pie was! I will definitely make it again. I took it to Sunday dinner at my in-laws and it was devoured! It is the perfect blend of bananas, cream and chocolate. You have to try this one!

ischade's Review

Laurie12345
July 24, 2010
Holy cow, amazing. I did make a few small changes. First, I made it with a graham cracker crust because I had a bunch of graham crackers going stale on top of my fridge. I can imagine it would be fantastic with the pastry crust but I think that I might prefer it this way....Also, I was afraid that the vanilla custard might be too thick so I gave in and added a bit more milk thinking it would firm up a lot more when chilled---a mistake, it did firm up some but my custard remained a tad too soft, still great though. Also, I hate coolwhip, so I used real whipped cream. I think that the light whipped cream in a can would be great, too.

denah3837's Review

haileej88
June 19, 2011
I made this for Father's Day... I really enjoyed it although I love anything with bananas and chocolate! My family seemed to like it too. I used Pillsbury pie crust to save time and it turned out great. I would definitely make this pie again.

twocoolrivers's Review

denah3837
May 21, 2011
I've made this recipe over and over for all kinds of occasions - it's always a hit - even with people who profess not to be banana fanatics.

Laurie12345's Review

WUVIE
June 10, 2011
I have made this numerous times with great results every time! The custard by itself is even great as a "vanilla pudding." I have always loved banana cream pie but the addition of the melted chocolate is TO DIE FOR!! Sometimes I cheat when I am short on time and buy a frozen crust and then bake it. You can't go wrong with this one!

brendafaaye's Review

brendafaaye
July 03, 2013
N/A

Emz101's Review

ischade
November 02, 2011
This recipe was pretty good. I made the crust recipe and I found it to be very dry so I had to add some extra water to moisten it up, I was a little worried the dough would become to tough because it took so long to incorporate all the flour. In the end it wasn't really like regular pie crust, more like a crispy cookie crust. I am not a fan of chocolate and banana together but everyone else enjoyed it, I would leave it out just for me. The pudding part was pretty good, I think that 2 tsp. of vanilla was a little much though, it gave it an alcoholic taste almost, I would only put in 1 tsp next time. I also didn't use whipped topping cuz I think its gross, a little bit of real whipped cream on each slice instead of smothering it was wonderful.

writestuff1's Review

writestuff1
November 24, 2009
I saved the original issue of Cooking Light that contained this recipe because I LOVED this pie. I've made it every year for Thanksgiving, and everyone thinks it's great. This year I looked everywhere for the magazine, but couldn't find it. I was so excited to find the recipe here, exactly as I remember it! Flaky crust, chocolate, banana, vanilla custard, whipped topping...what's not to like?!

itsgigi's Review

itsgigi
June 26, 2010
I have made this recipe since it was first published and each time everyone oohs and aahs! Even the crust was good, considering it was low in fat, although I have cheated some and made my own crust. I will continue to serve it at holiday gatherings or whenever we need a banana fix!
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