If you love Black Bottom Banana Cream Pie, this is your lucky day! I first made this pie in 2010, not long after I started blogging at A Bountiful Kitchen! The creamy layers of chocolate custard, vanilla custard, and fresh bananas all nestled in a ginger cookie crust and topped with whipped cream is so good, you’ll want to hide a slice for later….

Black Bottom Banana Cream Pie

The first time I ate this pie, at a recipe club holiday dinner, I immediately fell in love. I mean, how does it get better than homemade custard, chocolate, and cream?? It simply does not. This is a crowd pleaser pie. One that wins awards at bakeoffs! And you don’t even have to make a pastry. Just crush cookies, press, and bake!

Black Bottom Banana Cream Pie

This pie is a variation on classic banana cream pie, but with a fresh twist. I love traditional banana cream pie, but an added layer of chocolate on the bottom of the pie and the gingersnap crust takes this dessert to next-level deliciousness!

I combined a few different methods until coming up with the perfect black bottom banana cream pie that works every time! Here’s why I love it, and I know you’ll love it too!

cream pie

Why I love Black Bottom Banana Cream Pie

  • Easy-to-make gingersnap crust
  • Rich, homemade custard
  • Can be made ahead and served the next day
  • Crust can be made weeks ahead and frozen
  • Crowd pleaser — everyone loves this pie!

Ingredients for Black Bottom Banana Cream Pie

  • gingersnap cookies, about 1/2 box or 30 cookies
  • unsalted butter
  • salt
  • sugar
  • cornstarch
  • egg yolks
  • milk
  • vanilla
  • dark or bittersweet chocolate
  • bananas
  • heavy cream
  • powdered sugar
Best Thanksgiving pie

How to make Black Bottom Banana Cream Pie

  • Prepare crust and bake; let cool
  • Make custard on stovetop
  • Divide custard in half; add chocolate to half of custard, whisk, and let melt
  • Let custard cool
  • Spread chocolate custard in cooled crust
  • Layer bananas on top of chocolate custard
  • Spread vanilla custard on top of bananas
  • Chill pie for 6-8 hours
  • Whip cream and chop or grate chocolate
  • Top pie with cream and chocolate; serve
chocolate cream with bananas

How to freeze and store Black Bottom Banana Cream Pie

This pie is easily prepared ahead. The crust may be made up to three months ahead and frozen. Follow directions for making crust, then bake, cool, and wrap before freezing. When ready to use, let thaw on countertop before assembly and filling.

To store this pie, cover the pie with a piece of parchment paper, tuck the parchment under the pie, then loosely cover with plastic wrap. Place in refrigerator.

Black Bottom Banana Cream Pie

5 from 1 vote
Black Bottom Banana Cream Pie
Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
chill time: 6 hours
Total Time: 6 hours 35 minutes
Servings: 8
This is the best of both worlds: chocolate custard, vanilla custard, and bananas in a ginger crust, topped with heavy cream!



  • 1 1/4 cups gingersnap crumbs, about 25-30 cookies
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted

Filling and Topping:

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 2 1/2 cups milk, divided
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 4 ounces dark or bittersweet chocolate, chopped
  • 1-2 medium bananas, sliced
  • 1 1/2 cups heavy cream
  • 3-4 tablespoons powdered sugar
  • chocolate shavings, for garnish



  • Preheat the oven to 350 degrees and place the rack in the middle of the oven. Lightly grease a 9-inch pie plate.
    Combine gingersnaps with sugar and salt. Pulse in a food processor until no chunks remain. Add melted butter and pulse a few more times. Press the crumbs evenly into the pie plate. Bake for 10 minutes, until the crust is lightly browned. Let cool completely. Set aside.


  • In a medium saucepan, combine sugar, cornstarch, egg yolks, and 1/2 cup of milk. Whisk until smooth. Whisk in the remaining 2 cups of milk.
  • Cook over medium heat, whisking constantly, for about 5 minutes, until the custard is thickened. Remove the pan from the heat and whisk in the butter and vanilla until the butter is melted. Pour half of the vanilla custard into a medium bowl and set aside.
  • Whisk the chopped chocolate into the custard in the saucepan until the chocolate is melted. Let cool.
  • Once the custard is cooled, spread the chocolate custard evenly into the pie crust and top with the sliced bananas. Spread the vanilla custard over the bananas to cover completely. Refrigerate the pie for 6-8 hours or overnight.

Garnish and serve

  • Before serving, whip the cream with powdered sugar. Gently spread whipped cream on top of the pie. Use a grater or vegetable peeler to make chocolate curls or finely chop chocolate and garnish.


  • Do not use a pie plate that is too deep. About  1 1/2 inch deep works best. 
  • I use Trader Joe’s dark chocolate bars for the chocolate layer and also for the chocolate  garnish. 
  • For milk, I prefer whole or 2%. 
  • Be patient when making the custard layer. Cook the custard over medium heat, stirring or whisking constantly. The custard will thicken after it is cooked  and will also thicken a bit more after cooling. Lay a piece of plastic wrap over the custard after it has slightly cooled to prevent a layer from forming on top of the custard. 
  • It is extremely important to allow the crust and the custard to cool completely before assembly. Make sure to allow enough time for cooling and chilling the pie after assembled. 
  • To make ahead, prepare the crust (up to 3 days)  early and the custard the day before serving. On day of serving  or the night before, assemble the pie and chill for 6-8 hours. The crust can also be frozen for up to three months. 


  • 1 9 x 1 1/2 inch pie plate

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!