Thursday, April 26, 2012

Black Bottom Banana Cream Pie

In honor of my husband's 30th Birthday today, I am going to post my pie recipe that I make for him every year.  You see, my darling husband hates cake so therefore he gets his favorite pie every year.  Now I don't normally give out this secret recipe because it's so easy that I think people would think "She's doesn't know how to bake, that's just putting stuff together."  But once you taste it, I promise you won't fault me for making it easy.  Like I've always said, I want cooking to be fast, affordable, and delicious, so here you go.  My famous Black Bottom Banana Cream Pie....

2 graham cracker crusts (bought or homemade)
1 4-serving packet of instant Vanilla Pudding
1 14oz. can sweet and condensed milk
1 pint Heavy whipping cream
1 cup cold water
6 oz. Milk or Semi sweet chocolate (I use chips) chopped
 1/2-1 cup heavy cream
4-6 bananas
1/4-1/3 cup Powdered sugar

Preheat oven to 350 degrees

Put your graham cracker crusts in the oven with a little butter brushed on and let sit for about 5-7 min. just to harden the crust.  Take out and set aside.
Chop your chocolate chips roughly.  In a double boiler melt chocolate slowly.  When chocolate is melted slowly pour in your 1/2-1 cup cream.  You are wanting the consistency of a ganache.

When the chocolate is runny pour 1/2 of the chocolate into the bottom of one crust and the other 1/2 into the bottom of the other crust.

Cut bananas into small slices and layer on top of the chocolate.  Pack them in there good if you like a lot of bananas.

In a mixing bowl mix vanilla pudding, water, and sweet and condensed milk.  Put in the refrigerator while you do this next step.

Take 1 cup of your pint of heavy cream and beat it until peaks begin to form.  

Take your pudding mixture out of the fridge, and slowly fold in the whipped cream with a rubber spatula.  Put the pudding filling 1/2 in one crust and 1/2 in the other, right on top of the bananas.

Take the rest of the pint of cream that you have left over and beat it until peaks form and slowly add your powdered sugar in large spoonfuls until it gets to the sweetness you want.  I normally use about 1/4 to 1/3 cup but you want to add 1 spoonful at a time so you don't make it too sweet.

Once the sweet whipping cream is done, spread on top of the pudding mixture.  I normally grate a few slivers of chocolate and put that on top of the cream to finish the pie.  Then refrigerate your pie for at least 3 hours before serving.  You want your chocolate to be firm.  Then cut and enjoy!!

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