Black-Bottom Banana Cream Pie

Name: Black-Bottom Banana Cream Pie
Prep time: 30 min
Total time: 3 h 30 min
Yield: 1 -9" pie, about 6 large slices
Ingredients: (1) 14.3 ounce package of Oreo cookies; 1 stick (8 tablespoons) unsalted butter, melted; 1/2 cup granulated sugar; 2 and 1/2 tablespoons cornstarch; 1/4 teaspoon salt; 3 large egg yolks, at room temperature; 3/4 cup whole milk; 1/2 cup evaporated milk; 2 tablespoons unsalted butter; 2 tablespoons banana liqueur OR 1 tablespoon banana extract; 1 teaspoon vanilla extract; 1/2 cup hot fudge (use your favorite brand); 1 full-size Snickers bars, chopped into 1/4 inch pieces; 1 large banana, thinly sliced; 1 cup heavy whipping cream; 2 tablespoons confectioner's sugar; 1 teaspoon vanilla extract

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Prep Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings
1 -9" pie, about 6 large slices
Course
Dessert
Cuisine
American

Black-Bottom Banana Cream Pie

Iris Warren

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This pie is best served the day it's made, but will keep, covered and stored in the refrigerator, for up to 3 days. For best results, I suggest adding the whipped cream topping right before serving.

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Ingredients

Servings

For the Oreo Cookie Crust:

(1) 14.3 ounce package of Oreo cookies
1 stick (8 tablespoons) unsalted butter, melted

For the Banana Cream Filling:

1/2 cup granulated sugar
2 and 1/2 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks, at room temperature
3/4 cup whole milk
1/2 cup evaporated milk
2 tablespoons unsalted butter
2 tablespoons banana liqueur OR 1 tablespoon banana extract
1 teaspoon vanilla extract
1/2 cup hot fudge (use your favorite brand)
1 full-size Snickers bars, chopped into 1/4 inch pieces
1 large banana, thinly sliced

For the Whipped Cream:

1 cup heavy whipping cream
2 tablespoons confectioner's sugar
1 teaspoon vanilla extract

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Instructions

For the Oreo Cookie Crust:

Place Oreo cookies in a food processor or blender and pulse into crumbs. If you don't own a food processor or blender, place the Oreo cookies in a large ziplock bag and crush them into crumbs using a rolling pin. There should be no large chunks of cookie when you're done crushing them.
In a large bowl combine the Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a lightly greased 9" pie pan, pressing it firmly down in the middle and up the sides. Place the crust in the freezer for 30 minutes before filling.

For the Banana Cream Pie Filling:

In a medium-sized saucepan whisk together the sugar, cornstarch, salt, egg yolks, milk, and evaporated milk; continue mixing until ingredients are evenly combined. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 10 to 12 minutes. Remove pan from heat and whisk in butter, banana liqueur, and vanilla. Set aside to cool for 10 minutes, stirring frequently so skin doesn't form.
Remove your No-Bake Oreo Cookie Crust from the freezer. Spread the bottom evenly with hot fudge, then sprinkle the fudge with chopped Snickers. Layer the sliced bananas over the Snickers, completely covering them in a single layer. Pour the partially cooled custard over the bananas and spread smooth using a rubber spatula. Cover the surface of the custard with saran wrap then place the pie in the refrigerator to cool for at least 2 and 1/2 hours. When ready to serve, spread the whipped cream over the top of the pie, and top with extra banana slices. Slice and serve at once!

For the Whipped Cream:

In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the heavy cream, sugar, and vanilla on medium-high speed until soft peaks form, about 3 minutes. Right before serving, spread the whipped cream over the top of the pie, and top with extra banana slices, if desired.