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Chocolate Chip Black Bottom Roasted Banana Cream Pie

Nothing concentrates the flavor of bananas like roasting them. But of course a banana cream pie must have sliced bananas as well so this pie as both. The chips in the crust give this pie a terrific texture. 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients

  • 9 ounces Famous Chocolate Wafers
  • 3 tablespoons melted butter
  • 1/3 cup mini chocolate chips
  • 8 bananas
  • 2 tablespoons lemon juice divided
  • 3 cups whole milk scalded in the microwave
  • ¾ cup sugar
  • 2/3 cup cornstarch
  • 3 eggs well beaten
  • 3 tablespoons butter
  • 2 teaspoons vanilla
  • 8 bananas ripe but not soft
  • For the whipped cream topping:
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar

Instructions

  1. Place a medium sized metal bowl and the beaters to a hand mixer in the freezer for at least an hour before making the whipped cream topping.
  2. Crush the wafers in the food processor until very fine. Add the melted butter through the feed tube and process just until combined. Add the mini chocolate chips and pulse no more than 5 times. You do not want to break up the chips but you want them to be well-blended.
  3. Press the chocolate crust into a 9 inch pie plate with deep sides by pouring the crumbs into the pie plate and spreading them out with your fingers. Once they are evenly spread on the bottom, cover them with a sheet of plastic wrap and press the crust evenly into the pie plate. Refrigerate the crust for up to a day.
  4. Preheat oven to 400 degrees.
  5. Roast 4 of the bananas by slicing them lengthwise, coating them with 1 tablespoon of lemon juice, and putting them in a lightly buttered baking dish. Bake them for 20 minutes and let them cool. You can make these a day ahead of time also.
  6. Scald milk in a glass measuring cup in the microwave. In a large, heavy saucepan combine the sugar and cornstarch with a whisk. Over medium heat add the scalded milk and whisk until the mixture thickens. Remove from heat and let stand for 10 minutes.
  7. Whisk a little of the milk mixture into the eggs until well-combined and then add the egg mixture back into the saucepan. Heat the custard mixture over medium heat until it is thick, about 4 minutes. Remove from the heat and whisk in the butter and vanilla. Refrigerate the custard for at least four hours or optimally, overnight.
  8. When ready to serve the pie, cut the roasted bananas into 1 inch pieces and spread them evenly over the crust. Slice the remaining 4 bananas and combine them with the remaining lemon juice. Place about 2 of the uncooked bananas over the roasted bananas and spread half of the custard over them. Repeat with the remaining two bananas cover them with the remaining custard.
  9. In the cold bowl, combine all of the topping ingredients and beat until stiff peaks form. Spread the topping over the pie and serve immediately or refrigerate until ready to serve.