Black Bottom Pie with Chocolate Crust & Ganache

Slice of Gluten Free Banana Black Bottom Pie with a cookie crumb layer, banana pudding layer, and whipped cream layer sitting on a plate

5 from 1 vote

Black Bottom Pie with Chocolate Crust & Ganache

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!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

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

Servings: slices

Calories: 537kcal

Author: Chandice Probst

Cost: 15

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