Black Bottom Banana Cream Pie Recipe

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Black Bottom Banana Cream Pie
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Ingredients
14
Count
Nutrition
494
Calories
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Ingredients:

Directions:

  1. Position rack in lowest third of oven and preheat to 400°F. Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Trim edges of crust, leaving 1/2-inch overhang. Fold excess dough under. Crimp edges. Freeze until crust is firm, about 15 minutes.
  2. Line pie crust with foil. Fill foil with beans or pie weights. Bake until crust is set, about 15 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing with toothpick if crust bubbles, about 12 minutes. Cool completely.
  3. For Ganache: Stir bittersweet chocolate, whipping cream and unsalted butter in heavy small saucepan over low heat until chocolate and butter melt and mixture is smooth. Spoon 6 tablespoons ganache into prepared crust. Spread ganache with back of spoon to cover crust bottom completely. Let stand until ganache is cool but not set, about 20 minutes. Reserve remaining ganache in saucepan. Arrange 2/3-inch-thick banana slices atop ganache, pressing bananas lightly into ganache.
  4. For Filling: Combine vanilla extract and dark rum in small bowl. Sprinkle unflavored gelatin over. Let stand 10 minutes to soften gelatin. Bring 1/2 cup whipping cream to simmer in heavy small saucepan. Whisk egg yolks and sugar to blend in another small bowl. Gradually whisk in hot whipping cream. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Add gelatin mixture and stir until gelatin melts. Transfer custard to large bowl. Chill until cool but not set, stirring occasionally, about 20 minutes. Whip 1/2 cup chilled whipping cream to medium peaks in medium bowl. Fold into custard in 2 additions. Spoon custard into crust. Refrigerate until set, about 2 hours.
  5. Stir reserved ganache over low heat until just warm and pourable. Carefully pour ganache onto center of filling. Tilt pie, rotating to spread ganache to within 1/4 inch of pie edge. Chill until ganache is set, about 15 minutes. (Can be prepared 8 hours ahead.)
  6. For Topping: Beat 3/4 cup whipping cream with 2 tablespoons sugar to firm peaks. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around inside edge of crust. Place banana slices in ring alongside rosettes. Cut pie into wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 493.55 Kcal (2066 kJ)
Calories from fat 334.35 Kcal
% Daily Value*
Total Fat 37.15g 57%
Cholesterol 212.7mg 71%
Sodium 68.53mg 3%
Potassium 439.57mg 9%
Total Carbs 37.34g 12%
Sugars 23.28g 93%
Dietary Fiber 3.29g 13%
Protein 6.38g 13%
Vitamin C 9.3mg 16%
Vitamin A 0.3mg 9%
Iron 0.8mg 4%
Calcium 59.8mg 6%
Amount Per 100 g
Calories 233.91 Kcal (979 kJ)
Calories from fat 158.46 Kcal
% Daily Value*
Total Fat 17.61g 57%
Cholesterol 100.81mg 71%
Sodium 32.48mg 3%
Potassium 208.33mg 9%
Total Carbs 17.69g 12%
Sugars 11.03g 93%
Dietary Fiber 1.56g 13%
Protein 3.02g 13%
Vitamin C 4.4mg 16%
Vitamin A 0.1mg 9%
Iron 0.4mg 4%
Calcium 28.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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