Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 3 ripe bananas, sliced
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- Double boiler or heatproof bowl set over a pot of simmering water
- Electric mixer
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate chips and 1/2 cup heavy cream until smooth. Pour the mixture into the pre-made pie crust and spread it evenly. Refrigerate for 10 minutes.
3. Arrange the sliced bananas over the chocolate layer.
4. In a medium saucepan, whisk together the milk, 1 cup heavy cream, granulated sugar, cornstarch, salt, and egg yolks until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and boils, about 10 minutes.
5. Remove from heat and stir in the vanilla extract. Pour the mixture over the bananas in the pie crust.
6. Bake for 20-25 minutes or until the filling is set. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 480
Fat: 32g
Carbohydrates: 46g
Protein: 5g
Sodium: 150mg
Sugar: 30g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use a graham cracker crust instead of a pre-made pie crust.
- You can use light cream instead of heavy cream.
Variations:
- You can add a layer of whipped cream on top of the banana cream filling.
- You can sprinkle chopped nuts or shredded coconut on top of the whipped cream.
Tips and tricks:
- Make sure to refrigerate the chocolate layer before adding the bananas and banana cream filling to prevent the layers from mixing.
- To prevent the pie crust from getting soggy, brush it with a beaten egg white before adding the chocolate layer.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Serve the pie cold.
Presentation ideas:
Serve the pie on a cake stand or a decorative plate.
Garnishes:
Garnish with fresh banana slices and chocolate shavings.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This pie is rich and decadent on its own, but you can serve it with a light salad or fruit for a refreshing contrast.
Troubleshooting advice:
- If the banana cream filling is too thick, add a little more milk to thin it out.
- If the pie crust is browning too quickly, cover it with aluminum foil.
Food safety advice:
Make sure to use ripe bananas and cook the filling until it boils to ensure that it's safe to eat.
Food history:
Black bottom pie is a classic American dessert that originated in the South in the early 1900s. It typically features a chocolate layer on the bottom and a custard or cream filling on top.
Flavor profiles:
This pie is rich, creamy, and chocolaty with a sweet banana flavor.
Serving suggestions:
Serve the pie as a dessert after a family dinner or a special occasion.
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Taste: Sweet, Creamy, Banana, Rich, Banana-Flavored