Black Bottom Banana Cream Pielight Version Food

BLACK BOTTOM-BANANA CREAM PIE

Steps:

• Melt 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 Tbsp. crumb mixture for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
• Beat pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours.
• Top pie with COOL WHIP and reserved crumb mixture just before serving.

BLACK-BOTTOM BANANA BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. , Divide batter in half. Add cocoa to half; spread into a greased 13x9-in. baking pan. Spoon remaining batter on top and, if desired, swirl with a knife to marble batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a wire rack.

BLACK BOTTOM BANANA CREAM PIE...LIGHT VERSION

Steps:

• Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.
• Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
• Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
• Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

BLACK BOTTOM BANANA CREAM PIE

Steps:

• Vanilla Pastry Cream: In a heavy medium saucepan, bring half and half to a a simmer.
• In a medium bowl, whisk sugar, eggs, egg yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil (about 5 minutes).
• Boil 1 minute.
• Pour into a medium bowl.
• Stir in vanilla.
• Press plastic unto surface of cream.
• Cover; chill until cold (about 4 hours).
• For The Crust: Butter 9-inch glass pie dish.
• In a heavy, small saucepan stir butter and chocolate over low heat.
• Mix in cookie crumbs.
• Press unto bottom and sides.
• Chill until firm (about 30 minutes).
• For Chocolate Ganache: In a medium saucepan over medium heat, heat butter and cream until hot, but do not boil.
• Remove from heat and add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons of the ganache in a small bowl at room temperature (to be used as garnish).
• Pour remaining ganache over crust.
• Chill crust until chocolate ganache is firm (about 30 minutes).
• Assembly: Thinly slice 3 bananas.
• Arrange banana slices over chocolate.
• Whisk Vanilla Pastry Cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved chocolate ganache over pastry cream.
• Draw toothpick through pastry cream and chocolate to marbleize.
• Refrigerate until pastry cream is set (at least 3 hours and up to one day).
• Vanilla Whipped Cream: In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form.
• Can be made 4 hours ahead.
• Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag.
• Slice remaining banana.
• Garnish pie with banana slices.

BLACK-BOTTOM BANANA CREAM PIE WITH CARAMEL DRIZZLE

Steps:

• Bake pie crust as directed on package; cool completely.
• Mix chocolate and condensed milk until blended; pour into crust. Slice banana; spread over chocolate layer.
• Beat pudding mixes and 2% milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon into crust. Refrigerate 4 hours or until firm.
• Top with remaining COOL WHIP just before serving; drizzle with caramel topping.

BLACK BOTTOM BANANA CREAM PIE

Steps:

• Melt 4 tablespoons of the butter; place in medium bowl.
• Add wafer crumbs and sugar; mix well.
• Remove 2 tablespoons of the crumb mixture; set aside for later use.
• Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
• Microwave chocolate and 2 tablespoons butter on High 1 minute or until butter is melted; stir until chocolate is completely melted.
• Drizzle evenly onto bottom or crust; top with bananas. Set aside.
• Prepare dry pudding mix as directed on package for pie; pour evenly over bananas.
• Refrigerate at least 4 hours up to 24 hours.
• Top with cool whip just before serving; sprinkle with 2 tablespoons crumb mixture.

SCRUMPTIOUS BLACK-BOTTOM BANANA CREAM PIE

Steps:

• For pastry cream:.
• Bring half and half to simmer in heavy medium saucepan.
• Whisk sugar, eggs, yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.
• Boil 1 minute.
• Pour into medium bowl.
• Stir in vanilla.
• Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled.
• For crust:.
• Butter 9-inch diameter glass pie dish.
• Stir butter and chocolate in heavy small saucepan over low heat until smooth.
• Mix in cookie crumbs.
• Press into bottom and sides of pie dish.
• Chill 30 minutes, or until firm.
• To make ganache:.
• Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil.
• Remove from heat; add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
• Chill crust until ganache is firm, about 30 minutes.
• To complete pie:.
• Thinly slice 3 bananas and arrange them over the chocolate ganache.
• Whisk vanilla pastry cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize.
• Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated).
• Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.

REDUCED-FAT BANANA CREAM PIE (COOKING LIGHT)

Steps:

• Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoons melted margarine (I usually add a tiny bit more); toss with a fork until moistened. Press into bottom and 3/4 up sides of a 10-inch pie plate coated with cooking spray. Bake at 325°F for 17 minutes; let cool on a wire rack.
• Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.
• Heat milk over medium-high heat in a medium heavy saucepan to 180°F or until tiny bubbles form around edge (do not boil).
• Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk.
• Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly until it has reached a thick custard consistency.
• Remove from heat; stir in vanilla and banana flavour.
• Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally.
• Remove pan from ice. Fold in the sliced ripe banana until evenly dispersed, and spoon mixture into prepared crust. Spread whipped topping evenly over filling. Cover loosely, and chill 4 hours.
• Served garnished with additional bananas and sprinkled cinnamon.

BLACK BOTTOM BANANA CREAM PIE (RACHAELL RAY) RECIPE - (4.7/5)

Steps:

• 1.Using a food processor, mix the shortbread with a pinch salt; process in long pulses until finely ground and beginning to stick to the sides. Add the melted butter and pulse just until incorporated. Transfer the crumbs to a 9-inch pie plate and press evenly into the bottom and up the sides. Freeze the pie shell. 2.Place 2 oz. chocolate in a small bowl and set aside. In a heavy saucepan, whisk together the milk, granulated sugar, cornstarch and remaining salt. Whisk in the egg yolks over medium-high heat until the custard boils and is very thick, about 5 minutes. Remove from the heat, measure out 1/2 cup of the hot custard and add to the bowl of chocolate; let sit for a minute (the chocolate will melt by itself). Meanwhile, whisk the remaining 2 tbsp. (cold) butter into the custard in the saucepan. Stir in the rum and transfer the rum custard to a heatproof bowl. Refrigerate until well chilled, stirring occasionally, about 2 hours. 3.Meanwhile, stir the chocolate custard, then stir in 1 tbsp. cream and the vanilla. Remove the pie shell from the freezer and spread the chocolate custard across the bottom. Refrigerate to firm up. 4.Working over the pie shell, cut the bananas into 1/4-inch thick slices, letting them fall to cover the bottom. Spoon the rum custard over the bananas, smoothing the top. Refrigerate for 2 hours to set. 5.Whip the remaining cream with the confectioners' sugar until it forms soft peaks. Spread on top of the rum custard and refrigerate for at least 20 minutes or until serving time. 6. Just before serving, using a vegetable peeler, shave curls off the remaining 1 oz. chocolate onto the top of the pie.