Dump the vanilla wafer crumbs into a bowl along with the salt, and nutmeg.I like to do this in food processor, but you can also put the cookies in a zip-top bag and beat them with a rolling pin until they are crushed. Make sure the vanila wafers are completely crushed.Preheat oven to 350 degrees F (176 degrees C).Instructions Make the Vanilla Wafer Cookie Crust: If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Chocolate Eclairs, Mini Butterscotch Eclairs and Profiteroles.
By the way, this has never stopped anyone in my house from eating 4-day-old leftover slices should any of this pie manage to last that long.
There's nothing wrong with eating it, but it won't look as pretty. However, after a couple of days the crust will be a bit soggy and the bananas will be a bit browned. Without the whipped cream topping, the pie will keep for at lest 2 or 3 days, assuming you can keep yourself and anyone else in your home from eating it for that long, of course. 😊įrom a health and safety perspective, the pie will actually keep for longer than 2 or 3 days. The fully assembled pie will keep perfectly well for at least 24 hours. It's also incredibly stable which means you can prepare it days in advance and know that it will still be delicious. The pastry cream is incredibly thick, rich, creamy, and delicious. The filling is nothing less than my all-time favorite pastry cream recipe, some of it flavored with bittersweet chocolate and the rest spiked with rum and vanilla. Slice up a couple of bananas, whip some cream, layer it up inside the cookie crust, and you're done.Flavor some of it with chocolate and the rest with vanilla and rum Crush some vanilla wafers, mix them with butter, press them into a pie plate and bake for a few minutes to set.This pie was a hit the first time I made it, but over the years I've tinkered and tweaked the recipe to make it better and better. Tips for Making and Storing Banana Cream Pie I think I will be making this pie more often than ever. I made this pie last week and took some to our youngest daughter. I don't want to loose the memories of the past. My memories of making his favorites include the rest of us enjoying them too. His favorite dishes are also our whole family's favorite dishes. Turns out, I've wanted to make them more. Homemade tortillas, Julia Child's Beef Bourguignon, Homemade Dinner Rolls, Chicken Pot Pie, Carnitas, and this banana cream pie. And, had I known our time with our son was running out, I would have made him 1000 more.Īfter loosing our son earlier this year, I thought I wouldn't ever be able make his favorite recipes again. I made this pie for the last birthday we ever celebrated with my Grandpa. When he graduated from high school, I made 8 of these pies for his graduation party, ensuring enough for the party and 2 leftover - 1 entire pie for Corey and another for my Grandpa. He always wanted this black bottom banana cream pie. Whenever I would ask Corey what he wanted for dessert for his birthday or another holiday like Thanksgiving, we both knew the question was just a formality. Especially when those two things were combined. And, they both had a weakness for homemade banana cream pie and chocolate. Both were hard workers, independent, and responsible from a young age. They were both the oldest of their siblings. Our son Corey resembled my Grandpa in both appearance and personality. While everyone I've ever made this for has loved it, the pie will always remind me of two of my all-time favorite people: my grandpa and my son. This chocolate banana cream pie has been one of the most requested desserts in my family for years. This Chocolate Banana Cream Pie is Our Family Favorite It's incredibly rich, creamy, and indulgent without being overly sweet, and has been a favorite recipe in our family for years and years. This Black Bottom Banana Cream Pie includes layers of chocolate pastry cream, vanilla rum custard, bananas, and whipped cream in a buttery vanilla wafer crust.
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