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It's National Pie Day

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The Gourmand Mom

(Read caption) Black bottom banana cream pie is the perfect combination of chocolatey crust and rich ganache, layered with fresh bananas, vanilla custard, and topped with whipped cream.

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I have a real treat for you today. There used to be a really fantastic bar and restaurant in Hoboken, N.J., called Lady Jane’s. I’m told that it closed a few years ago, which is a shame. The place featured a huge, horseshoe-shaped bar in the front with a few tables and several booths along the walls. In the back, there was a small, elegant dining room. Regardless of where you sat, you could order from the same delicious and creative menu.

During one of our visits to Lady Jane’s I had the most luscious dessert and every so often, I get the itch to recreate it. Black Bottom Banana Cream Pie is the perfect combination of chocolatey crust and rich ganache, layered with fresh bananas and vanilla custard. A mound of fresh whipped cream and a sprinkle of chocolate shavings complete the decadent pie.

Black Bottom Banana Cream Pie

For the filling:
3 cups whole milk
1/3 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 vanilla bean, split in half lengthwise, seeds scraped
1 teaspoon vanilla extract
3 egg yolks
2-3 bananas, sliced

For the crust:
 2 cups chocolate wafer cookies, crushed
 1 stick unsalted butter, melted

For the ganache:
 4 ounces semi-sweet chocolate (4 squares of semi-sweet baking chocolate)
 1/4 cup plus 2 tablespoons heavy cream

For the whipped cream:
1 cup heavy cream
2 tablespoons sugar


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