Black Bottom Banana Cream Pie ???? 31 Days of Pie - Day 14
This yummy banana pie gets its name from a little hidden secret at the bottom—melted chocolate. Swoon! The banana custard, with fresh bananas, and touches of chocolate is a winner for banana and pie lovers everywhere. ????????
BLACK BOTTOM BANANA CREAM PIE
INGREDIENTS:
* 1 pre-made pie crust, baked and cooled
* 1 dark chocolate bar
* 2 tbsp butter
* 1 package banana pudding
* 2 cups half and half
* 2 whole bananas
* ¼ cup mini chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Press unbaked crust into pie plate. Poke holes in the bottom with a fork, weigh down with pie weights, and bake for 10 to 15 minutes or until crust is golden. Set aside and allow to cool. In a saucepan add chocolate and butter. Turn heat to medium low and stir until chocolate is melted. Whisk pudding and half and half in a mixing bowl. Pour melted chocolate into bottom of cooled pie crust and spread evenly. Slice two bananas and place slices on top of the melted chocolate, covering the entire bottom of pie. Spread pudding over bananas. Sprinkle with mini chocolate chips. Serve chilled.
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Recipe Black-Bottom Chocolate Pie
Recipe - Black-Bottom Chocolate Pie
INGREDIENTS:
-2/3 cup sugar
●1/4 cup cornstarch
●2 tablespoons unsweetened cocoa powder
●Pinch of salt
●6 large egg yolks
●2 cups low-fat (1%) milk
●1/2 cup chilled whipping cream
●6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
●1 tablespoon dark rum
●1 teaspoon vanilla extract
●Chocolate Crumb Crust
●1 cup chilled whipping cream
●2 tablespoons powdered sugar
●1 teaspoon dark rum
●Chocolate curls
Black Bottom chocolate cream pie
You just have to love the simplicity of an oil based Pasta frolla, (Italian sweet short pastry)
Crostata con crema al cioccolato e fondo nero
(Black Bottom Chocolate Cream Pie)
INGREDIENTS
For the Cocoa powder pastry
• 3 eggs
• 160 g of sugar
• 120 g of sunflower oil
• 30 g of bitter cocoa
• 450 g of flour (approx.)
• 2 Tbs. baking powder
• 1 tsp.. Vanilla
For the Chocolate Pastry Cream
• 12 oz. of milk
• 120 g of sugar
• 25 g of tapioca starch
• 2 tablespoons of bitter cocoa
• 1 tablespoon of instant coffee
• 50 g of flaked almonds
METHOD
For the Pastry
In a bowl we break the eggs, add the sugar and the bitter cocoa, vanilla, the seed oil, and baking powder.
Let's start mixing and adding the flour a little at a time. At a certain point the dough is more solid and must be transferred to the floured work surface to be worked with the hands. We continue to knead and add flour until the cocoa pastry is elastic and homogeneous and does not stick to the hands anymore.
On a sheet of floured parchment paper roll out 2/3 of the pastry with a rolling pin.
For the Chocolate Pastry Cream
Heat the milk In a saucepan, pour in the sugar, corn starch, bitter cocoa and instant coffee, mix with a whisk.
Add the boiling milk, mix well and bring to the heat, stirring until the cream thickens, it will take 4-5 minutes.
We cover the saucepan with a film and keep it apart.
Assemble the Pie
Grease and dust a round 10” round pie pan and place the pastry in the pan. Trim the edges with a knife.
Pour the chocolate cream into the pie shell. Spread the rest of the pastry to make the decorative border. I used a mold for many small hearts to align along the edge of the crust. Other shapes or simple circles made with a cup are also fine.
Cover the center of the tart with the almond flakes.
Bake for 35 minutes, at 350 F. Allow the pie to cool before serving.
No Bake Peanut Butter Pie l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 ½ cups chocolate baking crumbs*
▢½ cup melted butter
▢2 packages cream cheese room temperature, 16 oz or 500 g total
▢1 ½ cup smooth peanut butter
▢1 ½ cup powdered icing sugar
▢1 ½ cup heavy whipping cream 30% fat or higher, cold
▢homemade whipped cream for garnish
Instructions
Stir together the chocolate baking crumbs and melted butter. Press firmly into the bottom and up the sides of a 8 or 9 pie plate.
In a large bowl, beat cream cheese with an electric mixer on medium until smooth.
Add the peanut butter and sugar and beat until combined.
Add the cream and beat on low until incorporated, then beat on high until thickened and fluffy. Taste the filling and adjust sweetness to taste as desired.
Spread into prepared crust and refrigerate until set, at least 6 hours or overnight.
Garnish with whipped cream, peanut butter drizzle, chocolate shavings and chopped peanuts or as desired.
Black Bottom Coconut Cream Pie
Black-Bottom Coconut Cream Pie
1 baked pie crust
½ cup sugar
¼ cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp butter
1 tsp vanilla extract
1 cup sweetened coconut flakes
½ cup chocolate chips
¼ cup heavy whipping cream
1 ½ cups heavy whipping cream
¼ cup powdered sugar
¼ cup toasted coconut flakes
Shaved chocolate, optional
In a small saucepan, whisk together the sugar and cornstarch. Whisk in the egg yolks and half-and-half. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat. Stir in the butter, vanilla, and coconut. Press plastic wrap directly onto the surface of the custard, and let cool on the counter for 30 minutes.
Place chocolate chips in a medium-sized bowl. Set aside. Heat ¼ cup heavy whipping cream in a saucepan until just boiling. Pour hot cream over the chocolate chips, and whisk together until smooth. Set ganache aside for 10 minutes to cool.
Beat the heavy whipping cream and powdered sugar together until soft peaks form.
To assemble the pie, spread the ganache on the baked and cooled crust. Next, spread the coconut custard, then the whipped cream. Sprinkle toasted coconut and shaved chocolate on top. Cover and refrigerate for at least 30 minutes before serving.
Black Bottom Banana Cream Pie || Gretchen's Bakery
Today I have a recipe for vegan black bottom banana cream pie that is so close to the real thing even your most carnivorous of carnivorous friends will be fooled! Almost no bake, well....see for yourself!
CLICK HERE FOR THE RECIPE
CLICK HERE FOR HOW TO MAKE PIE SHELLS & BEST PIE DOUGH RECIPE
CLICK HERE FOR HOW & WHY TO BLIND BAKE A PIE SHELL
CLICK HERE FOR PEANUT BUTTER BANANA WHOOPIE PIES
CLICK HERE FOR THE NON VEGAN ORIGINAL RECIPE
CLICK HERE FOR ALL THE GRETCHEN'S BAKERY ORIGINAL RECIPES
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I have been vegan for a while now and I have been super conflicted with my channel not being in alignment with my life and my beliefs
I am transitioning my channel/blog to align with my beliefs, I have been veg for 8+ years and have been in severe conflict here on my channel and when I owned my bakery by promoting the exploited animal industry, so I finally got off the fence and decided to stop being a hypocrite and follow my heart and soul passion.
I understand not everyone cares to be open to this kind of baking
(although I have been making some of my BEST recipes more recently!)
So I hope and wish that folks will be open minded and give me the same understanding for following my heart.
This has not been the case 100% so far, as I have sadly been met with anger and hatred
However others have been showing tremendous support and encouragement. I hope you will at least give it a chance. :)
I will not eliminate my old recipes and will still help you all with baking of any kind just like always!
WHY I AM VEGAN
WHY I AM VEGAN
WHY I AM VEGAN
Music Credit
Music Credit CARPE DIEM by Kevin MacLeod
Licensed under Creative Commons: By Attribution 3.0