Black Bottom Banana Cream Pie

There used to be this restaurant, Tucker's, in Fairfield that served this amazing black bottom banana cream pie. I'm more of an apple or pecan pie sort of person but I remember the bartender telling me I HAD to try this pie. I remember thinking banana pie sounds kinda gross but then I had my first bite and it began my love affair with black bottom banana cream pie. Tucker's had this pie made by some old lady who lived in town and was famous for her pies. Oh how I wish I knew her name to beg for her recipe but alas I don't. So this is my ode to her amazing black bottom banana cream pie.  And although this recipe is amazing, in my mind her recipe is above and beyond...one day I will get that recipe!

Black Bottom Banana Cream Pie 

Fridge:

4 tbs butter, melted

1 cup heavy cream plus more for serving and decorating 

1 cup whole milk 

3 egg yolks

Counter:

3 ripe bananas, more for decorating 

1 cup water

Pantry:

2 cups Nilla wafers (1 1/4 cups crushed)

3 1/2 tbs white sugar

2 tbs cocoa powder

2 tbs cornstarch 

1/4 cup semi-sweet chocolate chips

1pkg vanilla pudding mix

14 oz can condensed milk 

Tools:

9 inch pie dish

Blender

Electric hand mixer

Baking spatula 

Mixing spoon 

2 small bowls 

Medium mixing bowl 

Nonstick medium pot

Whisk

Measuring cups/spoons

Preheat oven to 350 degrees. In the blender or food processor, pulse the nilla wafers until they are tiny crumbs and add 1/2 tbs of sugar to the blender and pulse once more. Combine the melted butter and nilla wafer crumbs in the small bowl and mix together well. Press the buttered crumbs into the bottom and sides of the 9 inch pie pan. I did not make my pie crust go all the way up the side- just half way. Place into the oven and bake for 12-15 minutes until edges become golden brown. Remove from oven and cool completely. 

To make the chocolate pudding layer- add egg yolks, cornstarch, cocoa powder, 1/2 cup of heavy cream, 1/2 cup of whole milk and 3 tbs sugar to the medium nonstick pot. Turn on low heat and whisk constantly while pot begins to simmer. It's ok if it clumps or sticks in the bottom edges of the pot. But try to consistently stir until the mixture begins to thicken. Once it thickens slightly- remove from heat and pour mixture into the (clean) blender including any clumps. Add the semi-sweet chocolate chips to the blender and blend for 30 seconds or so. The chocolate mixture should be pudding consistency at this point. Pour the chocolate pudding into the cooled crust. Refrigerate this layer for 2-3 hours until pudding has set.

Line the top of the chocolate pudding with 2 bananas that have been sliced into 1/4 inch slices once chocolate layer has set. 

To make the banana pudding layer- mix together 1/2 cup of whole milk, 1 cup of water with the vanilla pudding package. Add this to the (clean) blender and add the condensed milk, and 1 ripe banana.

Process until banana is evenly distributed. In a separate bowl whisk or use an electric mixer to whip 1/2 cup of heavy cream. Once whipped- fold it into the banana pudding. Mix the banna pudding until the whipped cream is evenly dispersed- and then pour on top of the banana slice layer. Put into the refrigerator for 4 hours or overnight. 

To slice cleanly- add the pie to the freezer for 30 minutes to firm up. Make extra whipped cream to serve or decorate top. 

Pudding consistency after blending chocolate layer

Banana layer after the chocolate pudding

Banana pudding layer in the blender

Before it got inhaled!!

This pie was so good! The kids and I loved it! I've probably eaten 4 slices in the past 24 hours! So delicious!  It's definitely worth waiting for it set!! Xo