Gluten Free Banana Black Bottom Pie

A slice of this Gluten Free Banana Black Bottom Pie is dessert heaven. It has a chocolate cookie crumb crust, smooth banana pudding filling, and a fluffy whipped topping. This recipe has been a family favorite for years, and it always impresses!

Whenever I think about black bottom pie, it brings back such nostalgic memories! My mom and I used to make it for special occasions and truly no other dessert compares. But I do love making my famous bento cake, chocolate orange cake and gluten-free apple cake on many occasions as well.

This gluten free pie recipe is super similar to Mississippi River (or Mississippi Mud) pie. Both have chocolate bottoms, but a Mississippi Mud pie uses chocolate custard or chocolate pudding. Both are hands down amazing, but just with different flavors!

Why this dessert deserves a spot at your table

• It’s secretly gluten free: My mom and I have worked for years to make sure this recipe tastes exactly like classic version, except it’s celiac friendly.
• You can make it ahead of time: If you’re in a rush with holiday cooking, feel free to prep this pie ahead of time.
• Great for any occasion: Serve at thanksgiving alongside a thanksgiving mocktail, at birthday parties, or for a mid-week treat.
• Rich but light: The decadent chocolate crust is the perfect contrast to the creamy banana filling.

What makes a black bottom pie different from other pies?

A black bottom pie stands out due to its rich chocolate base, normally made with a ganache or custard. The chocolate layer tandem with the velvety banana pudding makes each bite incredibly delicious. Unlike traditional cream pies, which usually have a single texture, this pie is a fun mix of crisp cookie crust, silky chocolate, and light whipped cream topping.

Ingredients for a gluten free black bottom pie

• Gluten free chocolate wafer cookies:
• Sugar: You’ll need regular sugar for the crust, filling, and topping!
• Butter: A baking classic that helps the crust come together perfectly.
• White chocolate and milk chocolate: White chocolate for the ganache, milk or dark chocolate to top.
• Heavy cream: In the filling and the whipped cream topping.
• Milk
• Egg yolks: In the pudding.
• Cornstarch: Helps thicken the pudding, checkout my gf flours and starches post for more info.
• Banana and vanilla extract: Gives this recipe it’s delicious banana flavor.
• Powdered sugar: For the topping.

How to make black bottom pie

Prep the crust: Combine crushed cookies and sugar into a large bowl, then mix in melted butter. Press it into a springform pan and let bake for 8-10 minutes.

Make the ganache: Melt the chocolate chips with heavy whipping cream, stirring until it’s smooth. Then poor over the crust.

The filling: In a saucepan, heat milk, heavy cream, sugar, and butter.

Egg yolks: In a separate bowl, whisk together the egg yolks and sugar then slowly add to the milk mixture until combined.

Thicken and cool: Add cornstarch to the milk mixture and stir. Refrigerate for a few minutes or until it’s cooled.

Banana slices and pudding: Add banana slices to the top of the ganache, then pour the banana pudding overtop.

Make the topping: Whip heavy cream, powdered sugar, and vanilla extract until peaks form.

Final touches: Spread the whipped cream over the pudding and top with strawberries and chocolate shavings.

What is the history of “black bottom” pie?

Black bottom pie is thought to have originated in the south, and the chocolatey pastry or crust represents the swampy lowlands of the Mississippi river. There are a few other rumors of it’s source, but no matter the origin, it’s delicious!

Storing and freezing

How to store: If you happen to have leftovers, you can throw them in an airtight container or wrap in plastic wrap. Keep in the fridge for up to 3 days.

Can you freeze black bottom pie? Yes, you can freeze this pie for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil before placing in the freezer.

More gluten free recipes you’ll love

• Razzleberry pie
• Gluten free pecan pie bread
• Thanksgiving charcuterie board
• Easy tater tot casserole
• Homemade gluten free pizza
• Find more recipes on my gluten free e-cookbook!

Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!

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Black Bottom Pie with Chocolate Crust & Ganache

5 from 1 vote

A slice of this Gluten Free Banana Black Bottom Pie is dessert heaven. It has a chocolate cookie crumb crust, smooth banana pudding filling, and a fluffy whipped topping. This recipe has been a family favorite for years, and it always impresses!

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: banana black bottom pie, cream pie recipe, gluten free banana cream pie

Servings: 16 slices

Calories: 537kcal

Author: Chandice Probst

Ingredients

Cookie Crust

• ▢ 3 cups gluten-free crushed chocolate wafer cookies
• ▢ 4 tablespoons sugar
• ▢ 3/4 cup butter melted

Chocolate Ganache

• ▢ 8 ounces chocolate chips
• ▢ 4 ounces heavy cream

Homemade Pudding

• ▢ 2 cups milk divided
• ▢ 2 cups heavy whipping cream
• ▢ 3/4 cup sugar
• ▢ 2 tablespoons butter
• ▢ 4 egg yolks
• ▢ 1/2 cup sugar
• ▢ 6 tablespoons corn starch
• ▢ 1 teaspoon gluten-free banana extract (optional)
• ▢ 2-3 bananas
• ▢ 1 tablespoon lemon juice

Whipped Topping

• ▢ 16 ounces whipping cream
• ▢ 1/2 cup powdered sugar
• ▢ 1 teaspoon gluten-free vanilla
• ▢ small chocolate bar and fresh strawberries to garnish

Instructions

Cookie Crust

• Preheat oven to 375 degrees
• Combine cookie crumbs and sugar in a bowl then pour melted butter over crumbs and mix together
• Press into the bottom and up the sides of a spring form pan and bake 8-10 minutes

Chocolate Ganache

• In a saucepan, heat chocolate chips and 4 ounces cream until melted, stirring constantly
• Pour into cookie crumb crust and let cool (If you want a thicker ganache, add more in 2 to 1 ratios)

Homemade Pudding

• In a saucepan on low heat, heat 1 cup milk, 2 cups whipping cream, 3/4 cup sugar and butter
• In another bowl, cream together egg yolks and 1/2 cup sugar and whisk into hot cream mixture
• Allow mixture to cook, stirring frequently, until it starts to thicken (make sure heat is very low)
• Mix reserved milk and cornstarch together and slowly whisk into the hot mixture
• Whisking constantly, making sure to blend bottom and sides, and continue cooking until mixture is a thick pudding then remove from heat
• As the pudding starts to cool, place plastic wrap on top to avoid filming then continue cooling in fridge
• Slice bananas an toss with lemon juice and pat dry with a paper towel
• Line bananas on top of cooled ganache then pour cooled pudding over top and place in fridge to continue cooling

Whipped Topping

• When ready to serve, prepare whipped cream by adding together whipping cream, powdered sugar and gluten-free vanilla and whipping until peaks form
• Spread whipped cream over pudding and garnish with shaved chocolate and strawberries
• Remove sides of spring form pan and slide pie from bottom onto a serving plate

Notes

Storing and freezing

How to store: If you happen to have leftovers, you can throw them in an airtight container or wrap in plastic wrap. Keep in the fridge for up to 3 days.

Can you freeze black bottom pie? Yes, you can freeze this pie for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil before placing in the freezer.

Nutrition

Serving: 1slice | Calories: 537kcal | Carbohydrates: 43g | Protein: 4g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 170mg | Sodium: 149mg | Potassium: 155mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1425IU | Vitamin C: 3.4mg | Calcium: 102mg | Iron: 0.4mg

This recipe was originally posted December 12, 2017 and has been updated with new information and tips on March 11th, 2025. Here is the original image.