Chocolate ganache in the crust, vanilla custard and bananas galore!
That’s what a Black Bottom banana Cream Pie is all about!
Whenever I bring dessert to an event my desserts always go first and no one knows they are vegan!
Sorry not sorry!
This Black Bottom Banana Cream Pie is no exception to that rule since it got rave reviews!
Simple stove top custard and fresh bananas piled high with vegan whipped cream.
But for all of you non chocoholics you can surely leave that part out and go for the classic version of the Banana Cream Pie.
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Homemade Pie Shells are where it’s at
Click here for a step by step video tutorial for How to Make THE BEST Pie Shells.
Or go NO BAKE see the ingredients listed below in the notes section for a No Bake option!
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Notes for Success
Turmeric is listed in the ingredients list for the custard, but be sparing with it as it can give the custard a greenish tinge
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
For a NO BAKE Cookie crust instead of a regular pie dough crust
Crush up 20 sheets of graham crackers or 75g of your favorite cookies
Add 9 Tablespoons of melted vegan butter and then press it into the pie plate! That’s it!
Refrigerate or freeze until you are ready with the filling
WATCH THEÂ VIDEO TUTORIAL FOR HOW TO MAKE BANANA CREAM PIE
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Yield: 1-9″ Pie
Black Bottom Banana Cream Pie
Prep Time
1 hour 30 minutes
Cook Time
20 minutes
Total Time
1 hour 50 minutes
Ingredients
For the Banana Custard:
- Plant Milk 2 cups (474ml)
- Granulated Sugar ½ cup (100g)
- Cornstarch 6 Tablespoons (48g)
- Vegan Butter 2 Tablespoons (28g)
- Vanilla Extract 1 teaspoon (5ml)
- Fresh Bananas 2 medium (approx 1 cup mashed banana) (180g)
For the Black Bottom Ganache
- Vegan Chocolate Semi Sweet 4 ounces (112g)
- Plant Milk 2 ounces (60ml)
for the icing & garnish
Instructions
- First prepare the pie crust and then blind bake it, then reserve to cool
- Prepare the vegan ganache by combining the chopped chocolate with the milk alternative in a small saucepot over low heat and stir constantly until melted and whisk smooth, pour this into the baked & cooled pie crust
- For the custard, combine the plant milk, cornstarch & sugar in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat and add the vegan butter and vanilla extract and stir until melted and smooth.
- Add the mashed bananas if you are adding them to the custard and whisk to incorporate
- If you are not adding the mashed bananas directly to the custard recipe, slice them into the bottom of hte pie crust after pouring the ganache
- Pour the custard into the prepared crust(s) and cover the tops directly on the custard to avoid oxidation of the bananas in the custard as it cools.
- Prepare the coconut whipped cream of your choice from my blog post all about Vegan Whipped Cream
- Once the pie has cooled to cold & set, generously ice the entire top with the whipped cream and garnish with your choice of decor.
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