Celebrate National Pie Day with a slice of black bottom banana cream pie.
The Gourmand Mom
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