Banana Black Bottom Pie
The ultimate banana cream pie with two layers of yum—chocolate cream and brandied orange cream—and a generous topping of grated sweet chocolate.
3/4 cup granulated sugar
1 tablespoon cornstarch
1 (0.25-ounce) packet unflavored gelatin
3 large egg yolks
1 1/4 cups milk
1 teaspoon vanilla extract
4 squares baking chocolate, melted
4 large egg whites
3 medium bananas
1 tablespoon grated orange peel
2 tablespoons brandy
1 teaspoon lemon juice
3 (1-ounce) squares sweet baking chocolate
1 (9-inch) baked pie shell
- In a saucepan, combine 3/4 cup sugar, 1 tablespoon cornstarch, and 1 package unflavored gelatin; mix well. Stir into the cornstarch mixture, 3 egg yolks and 1 1/4 cups milk. Cook over low heat until thickened, stirring constantly. Remove from the heat and stir in 1 teaspoon vanilla.
- In another sauce pan over low heat, melt 4 squares of baking chocolate. Blend chocolate with half the hot custard. Cool. Chill the remaining custard, covered, in the refrigerator.
- In a bowl with an electric mixer on medium speed, beat 4 egg whites until stiff.
- Slice 3 bananas and arrange two-thirds in a 9-inch baked pie shell. Pour the chocolate custard over the bananas.
- Stir 1 tablespoon grated orange peel and 2 tablespoon brandy into the vanilla custard. Fold in the beaten egg whites and spoon over the chocolate layer.
- Brush the remaining slices bananas with 1 teaspoon lemon juice and arrange on top of the pie.
- Grate 3 squares sweet baking chocolate and sprinkle on top.
Makes 8 servings.