Black Bottom Banana Cream Pie

17
Feb

Black Bottom Banana Cream Pie

I experimented with this Black Bottom Banana Cream Pie a few times and decided that I would try it out on our friends for the Super Bowl a few weeks ago. It's always interesting to hear people's reactions when they are not on special diets and aren't used to the taste of almond flour or coconut milk. Everyone really liked it though, so I made it again and tested it out on my friends who actually are on special diets. They were ecstatic. It was so heartwarming to see that excitement on their faces when they tasted it and realized that they could add one more delectable treat to their recipe repertoire that doesn't make them feel like they're being deprived.

I love that this Black Bottom Banana Cream Pie is not only grain-free, but is also dairy and refine sugar free. It's Paleo and can be SCD legal if you leave out the ganache.

There are four layers to this delicious confection. The first is a dairy-free ganache, then sliced bananas, then a vanilla custard, topped with coconut whipped cream all in a grain-free graham cracker crust. There's no better combination to me than bananas and chocolate.

Besides maybe peanut butter, bananas, and chocolate … but that's another recipe and another post.

This recipe isn't difficult, but it is a tad time consuming so I had my husband hang out with my son while I was working away in the kitchen. Since I had already had the camera out, I snuck around the corner and caught this adorable shot of the two of them snuggling on the couch. Just had to share!

Sharing this week with Allergy-Free Wednesdays

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3.67 / 5.0 based on 3 reviews

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Black Bottom Banana Cream Pie

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 8

Cuisine: American

Category: Desserts

PREP TIME: 30 mins

COOK TIME: 15 + 2 hours chill time mins TOTAL TIME: 45 mins

Ingredients:

1 recipe for Honey Graham Cracker Pie Crust
1 cup Coconut Whipped Cream (for the topping)

For the Custard

2 teaspoons vanilla extract
1 teaspoon unflavored gelatin (*note I increased the gelatin from 1/2 teaspoon in the original recipe)
1 cup coconut milk
5 large egg yolks
1/4 cup honey
2 large bananas

For the Ganache

2 ounces unsweetened chocolate
2 tablespoons coconut milk
1 tablespoon coconut oil
3 tablespoons honey

Instructions:

Bake the pie crust for 7 minutes for a tart pan or 12-15 for a pie plate. I chose to use a tart pan because it’s so pretty with it’s ridges. If you use a pie plate, you may want to double up on the fillings though so it fills the pie pan to the top.
Pour the vanilla extract in a small bowl and sprinkle the gelatin over it. Let it sit for 10 minutes to soften.
Bring the coconut milk to a simmer over medium-high heat.
Whisk the egg yolks and honey in a bowl, then quickly pour the heated coconut milk into the bowl whisking constantly to temper the eggs.
Return the mixture to the sauce pan. Stir over medium-low heat for 5 minutes, or until the mixture coats the back of a spoon. Make sure it doesn’t boil. Add the gelatin mixture, and stir until gelatin dissolves.
Scrape the custard into a glass bowl. Chill in the refrigerator for 30-40 minutes, stirring occasionally, until cool but not set.
While the custard is cooling, heat all of the ganache ingredients over low heat until just melted and combined.
Pour into cooled pie crust, spreading evenly along the bottom.
Once the ganache has cooled completely, but not set, layer in the sliced bananas. Press down gently so the bananas stay in place.
After the custard has cooled, pour it over the bananas, spreading it evenly. Place the pie in the fridge until set, about 2 hours.
Pipe or spread coconut whipped cream over top.
Serve immediately or refrigerate until ready to serve.

Keywords: dairy free, dessert, gluten free, paleo, scd, pi day

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41 Responses to “Black Bottom Banana Cream Pie”

Unfortunately due to the volume, Danielle is not able to answer every question,
comment, substitution inquiry, or provide nutritional information

Amber

That picture is just too adorable! I just love this recipe. You’r such an inspiration!

I’m making your grain free crepes today for lunch. Filling with a cabbage/onion/ sausage saute. 🙂

Hugs,
–Amber
February 17th, 2012 Reply
Vivian

Looks fantastic!! Thanks for your work! 🙂 Your photo of your family is so sweet!!
February 17th, 2012 Reply
Becky

This is DELICIOUS, having sampled it myself. 🙂 Black-bottom banana cream pie is one of my all-time favorite desserts and you not only matched the amazing flavors but made it in a healthier way! Thanks for sharing your delicious confections with me. And HAPPY BIRTHDAY!!!
February 17th, 2012 Reply
- Against All Grain
  
  Thank you!
  February 19th, 2012 Reply
Cara

at first sight I was smitten… then when you mentioned the four layers, I was wowed! This sounds amazing, you are so talented!
February 19th, 2012 Reply
- Against All Grain
  
  Thank you Cara!!
  February 19th, 2012 Reply
naomi devlin

Oh my goodness that looks amazing! Coconut and chocolate are a sure thing for me – never tried with banana though. Intriguing!

I’m not sure which of your boys is more adorable? A lovely photo of your two darlings. x x x
February 20th, 2012 Reply
- Against All Grain
  
  Oh thank you Naomi! I must say, it’s pretty addicting. You don’t really taste the coconut though. I’m making a coconut cream pie though this week that is very similar and definitely features the coconut flavors!
  February 21st, 2012 Reply
  - Jenna
    
    Hey Danielle!
    It’s funny that you mention that, because I was actually looking at this with the hopes of converting it to a coconut cream pie. Do you have any tips?
    June 17th, 2023 Reply
    - Danielle
      
      I love the idea of a coconut cream pie! I’m personally not fond of coconut flavors but with some experimenting, I could tackle creating a dairy-free recipe. I’ll add it to my list of potential recipes to recreate!
      June 21st, 2023 Reply
Adrienne @ Whole New Mom

Looks great!!!
February 22nd, 2012 Reply
Tessa@Domestic Diva

you really need to stop tempting me…this whole concoction is loaded with just about everything I love….can I have just a small piece of yours? Otherwise I’d be eating my calories in dessert for the day! Thanks for sharing with us @ Allergy Free Wednesdays!
February 22nd, 2012 Reply
Gia

Question….made this today (and can’t wait to taste it…looks SO good) but, I didn’t see in the above when you added the gelatin/vanilla mixture in. Let it soak for 10 min and then add to eggs/honey and cook all together? That’s what did, but just wanted to confirm. Thanks!
February 25th, 2012 Reply
- Against All Grain
  
  Oh thank you Gia for pointing out my mistake! I usually add it after the egg/milk mixture has cooked for a few minutes. Then I add the gelatin mixture and cook another few minutes until it has all dissolved.
  February 25th, 2012 Reply
  - Gia
    
    Perfect! That’s kind of what I figured, but wanted to to double check. Just had a piece of pie and it is amazing!! That crust is so good too – I am thinking I might need to use it for an apple pie or maybe a cheesecake next. Thanks!
    February 25th, 2012 Reply
    - Against All Grain
      
      So happy you liked it! The crust is my favorite. I use it for everything
      February 26th, 2012 Reply
Amber

Hi There,

I featured your awesome recipe this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here: https://www.thetastyalternative.com/2012/02/allergy-free-wednesdays-blog-hop-week-6.html

Please join us again this week for more allergy-free fun and inspiration.

Be Well,
–Amber
February 28th, 2012 Reply
- Against All Grain
  
  Thank you Amber!
  February 28th, 2012 Reply
j3nn

That looks beyond delicious!!!
April 10th, 2012 Reply
Michaela

Hi!

I tried your recipe because it looks absolutely amazing.

But I had problems making the custard. Even after well an hour in the fridge the mixture did not seem to set at all. It was just very liquid. Do I just have to wait longer? Shall I use it in this very liquid form to pour into the pie crust? I was afraid it might be soaked up into the crust making it soggy.
I was thinking of using more gelatine next time.

Thanks for the gorgeous recipe – hope I get it done at some point.
Michaela
April 25th, 2012 Reply
- Against All Grain
  
  Hi Michaela- thanks for coming back and letting me know! When I have trouble with custards setting, I find it’s one of two things. 1) I didn’t cook the mixture long enough after tempering the eggs. It should thicken a bit and be able to coat the back of a spoon. 2) The gelatin didn’t dissolve fully.
  
  The custard should still be liquid when you pour it into the pie crust. Because it’s pre baked and the custard is chilled, it shouldn’t soak up too much depending on if you used the gananche or not. The ganache and bananas kind of create a barrier but even without it, you should still be fine. Let it sit overnight and let me know. I know people have tried it and had success, but there’s always a chance I did a typo! I’d be HAPPY to eat it again so maybe I’ll make it one more time this weekend just incase!
  April 26th, 2012 Reply
  - Michaela
    
    Hi!
    
    Thanks for the tip. Indeed I was not patient enough simmering the custard. I did make just the custard for testing and it worked very well.
    I did another try for the cake and it still did not settle completely but had a thick creamy texture. I wanted it more pudding kind so I am going to play around a bit more with how much gelatine it needs to settle. Otherwise the recipe is awesome.
    
    Thank you, Michaela
    May 9th, 2012 Reply
Marla

I am making this today! When you say coconut milk do you mean homemade or the kind from a can? And if so does it matter if it’s full or lite coconut milk??
June 29th, 2012 Reply
- Against All Grain
  
  I use the canned kind but homemade will work too. Use the full fat if you’re using the can.
  June 29th, 2012 Reply
Caiti jayne

When you simmer the coconut milk, I saw you used full fat canned; do you use just use the top of the coconut milk fat, ,or mix it in with all of the water as well??
Thanks
October 3rd, 2012 Reply
- Against All Grain
  
  the whole can!
  October 3rd, 2012 Reply
Sophia

Can you make the custard without the gelatin?
November 17th, 2012 Reply
- Against All Grain
  
  There are plenty of custards made with just eggs and milk, but this specific pie needs it. You could sub agar-agar powder evenly though.
  November 18th, 2012 Reply
Tiffany

This was awesome! Made this for thanksgiving and everybody loved it, sad there was no leftovers!!
November 22nd, 2012 Reply
Emma Manser

Made this yesterday… Lets just say.. Making it again today!! Yum yum yum..
January 29th, 2013 Reply
Georgene

I am on a very low carb way of eating and wondered what you’d recommend in place of the honey? It looks wonderful!
May 15th, 2013 Reply
- Against All Grain
  
  Unfortunately the other good sub for honey is maple syrup, but that doesn’t work well with a low carb diet either, so I’m not really sure. I’m sorry!
  May 19th, 2013 Reply
Lydia

I made this last month for Mother’s Day…it was delicious. Last week I wanted more individual-sized treats for a party, so I made it without a crust and put the layers into muffin liners–chocolate ganache first, then a banana slice, finished off with the custard. Whipped cream would have been delicious way to finish it off, but it didn’t happen this time around. The bite-sized portions were perfect for the gathering. Thanks for another wonderful recipe!
June 7th, 2013 Reply
Caroline

Great recipe!!! I wanted mine more banana-y and wanted more filling for a 9-inch deep dish pie pan. I used a whole can of coconut milk, 3 tsp vanilla, double the gelatin and 7 yolks. After the custard was done, I puréed 4 thawed frozen very ripe bananas and mixed those into the custard. I reduced the amount of honey because the ripe bananas added sweetness. The pie set very nicely – perfectly sliceable – though it did take longer. I love the surprise of ganache inside. Great combo with the banana!
Thanks so much!
August 14th, 2013 Reply
Alyssa

Hi, Danielle. I’m really excited to try out this pie and so thankful for all you do. I am wondering if you (or anyone else) might have a suggestion for a substitute for egg yolks? I know…custard without eggs but my 4-year-old is highly intolerant. Since there is gelatin in this (I thought about just adding more) I was wondering if the eggs are more to color the pie or if the yolks actually help it set up? Sorry, my baking skills are getting better but this is all pretty new to me. I love eggs!
October 20th, 2013 Reply
Jenna

Is there any way you can include an egg replacement. I know applesauce, flax eggs, bananas, etc can all work but the key is when to use which. I would love it if you could throw you recommended replacement in every recipe but I’m
Sure that’s a lot work. Which do u recommend for this? A combination of those? Even if you haven’t tried it I’ll trust your best guess and do it. And as always thank you so much. You are the first person I’ve met that was as debilitated by celiacs/food intolerances. So you have been such a life saver when I need it most.

I’m sure it’s a lot of work to come Up with an egg substitute for every recipe but I’m assuming most of us would accept whatever you think is best.

Any ideas for this wonderful recipe. I’m dying to make it but eggs almost react as bad to me as gluten (almost!). Thank you again for everything.
April 20th, 2014 Reply
Lori

Our family made this today for Easter, and it was a HUGE hit! Amazing. Delicious. Thank you for another wonderful recipe!
April 20th, 2014 Reply
marloes

I’m going to make this pie for my boyfriends birthday. I have a 9 inche tart pan, is this recipe for this size pan.. If not how do I make this recipe for this size tart pan. Do I have to double ingredients.
July 9th, 2014 Reply
Doreen Ramos

I tried whipping up your Coconut Whipped Cream for the pie taking just the top thickened cream from two cans of Coconut Milk, but it would not whip! It was like feta or gorgonzola cheese texture. I ended up throwing it out. Anyone else try the whipped coconut cream recipe and have any input?
May 13th, 2020 Reply
- Danielle
  
  Hi Doreen so sorry that happened when you were trying to make the pie! What were you using to whip it?
  May 13th, 2020 Reply
Bel

The best pie ever!!!! Make this all the time. Each time is perfect!! Sometimes I make it without the bananas so that I can freeze it and then serve it later with fresh bananas
May 1st, 2021 Reply

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Black Bottom Banana Cream Pie

Ingredients:

Instructions:

41 Responses to “Black Bottom Banana Cream Pie”

Vivian

Against All Grain

Against All Grain

Against All Grain

Jenna

Danielle

Gia

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Gia

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Against All Grain

Michaela

Against All Grain

Michaela

Marla

Against All Grain

Caiti jayne

Against All Grain

Sophia

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Tiffany

Emma Manser

Against All Grain

Lydia

Caroline

Alyssa

Jenna

Lori

marloes

Doreen Ramos

Bel

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