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black bottom choco-peanut butter banana cream pie

(1 rating)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

I used an old family favorite cream pie filling and spread over a decadent black bottom pie topped with banana's to create this recipe. You could use an instant vanilla pudding and pie filling, for a quicker version of this pie, if you prefer. http://www.justapinch.com/recipes/dessert/pie/easy-dreamy-creamy-pie-dee-dees.html?p=1 Hope you enjoy!

(1 rating)
yield 6 to 8
prep time 30 Min
cook time 5 Min
method Stove Top

Ingredients For black bottom choco-peanut butter banana cream pie

  • BLACK BOTTOM
  • 1
    (9-inch) chocolate graham pie crust
  • 1
    egg white, slightly beaten (can use one of the 3 saved from cream filling)
  • 1/4 c
    heavy cream
  • 4
    (1-oz) squares semisweet chocolate
  • 1/4 c
    dry roasted peanuts, chopped
  • 1
    heaping spoonful of peanut butter
  • 1 to 2
    banana, peeled and sliced (ripe but not over ripe banana)
  • CREAM PIE
  • 1/2 c
    sugar
  • 1/3 c
    all purpose flour
  • pinch
    salt
  • 2 c
    milk
  • 1/3 c
    butter
  • 3 lg
    egg yolks, (reserve whites to freeze and use later or as a meringue topping)
  • 1 tsp
    pure vanilla extract
  • WHIPPED TOPPING
  • 1 c
    heavy whipping cream
  • 1/4 c
    powdered sugar
  • mini peanut butter cups, for garnish if desired
  • chopped dry roasted peanuts, for garnish if desired

How To Make black bottom choco-peanut butter banana cream pie

  • 1
    Preheat oven to 375 degrees.
  • 2
    BLACK BOTTOM: Brush pie crust with slightly beaten egg white. (NOTE: you will not use the whole egg white, just brust the pie crust and disgard the rest). Bake for 5 minutes. Remove from oven and add Chocolate Filling.
  • 3
    In a heavy sauce pan over a low heat, melt chocolate in heavy cream. Once melted remove from heat and add chopped peanuts and peanut butter; spread evenly onto bottom of pie crust. Place in freezer to cool while preparing cream custard.
  • 4
    Once the pie crust/chocolate has cooled, layer sliced banana's over chocolater layer.
  • 5
    CREAM PIE FILLING: In a double boiler, over medium heat combine; sugar, flour, and salt; add milk. Whisk and cook until mixture begins to thicken. Reduce heat slightly and then add egg yolks and continue to whisk and cook until mixture reaches a thick consistency.
  • 6
    Remove from heat, add; butter and vanilla. NOTE: Since I am using banana'a I will let this mixture come to room temperature before pouring into pie shell.
  • 7
    Pour pie filling into baked pie shell. Top with whipped topping. NOTE: I had a little custard leftover. Refrigerate and enjoy with some vanilla wafers another time.
  • 8
    WHIPPED TOPPING: Pour cold whipping cream into a cold bowl. Beat on high speed of hand mixer until it starts to thicken; add sugar and continue beating until it forms a peak. NOTE: you can dollop onto pie or pipe a decorative design.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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