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Black Bottom Pie with Chocolate Crust & Ganache
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5 from 1 vote

Black Bottom Pie with Chocolate Crust & Ganache

This black bottom pie recipe is rich, decadent, and oh so delicious! This is one special treat that everyone will love.
Our black bottom pie is a crowd favorite. Between the rich chocolate cookie crumb crust and the smooth and creamy homemade pudding, you are going to swoon with each and every bite.
Prep Time10 minutes
Cook Time10 minutes
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

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

Top tip: Make sure you have extra chocolate curls because you will definitely munch on some while baking. I know I do.

How to store leftovers

This pie needs to be refrigerated. If left out at room temperature for too long, it can spoil. Either place an airtight lid over the container or use plastic wrap before storing in the fridge.

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