Black Bottom Choco-Peanut Butter Banana Cream Pie

Diane Atherton


I used an old family favorite cream pie filling and spread over a decadent black bottom pie topped with banana's to create this recipe. You could use an instant vanilla pudding and pie filling, for a quicker version of this pie, if you prefer.

Cream Pie - Mimi's

Hope you enjoy!


★★★★★ 1 vote

6 to 8
30 Min
5 Min
Stove Top



  • 1
    (9-inch) chocolate graham pie crust
  • 1
    egg white, slightly beaten (can use one of the 3 saved from cream filling)
  • 1/4 c
    heavy cream
  • 4
    (1-oz) squares semisweet chocolate
  • 1/4 c
    dry roasted peanuts, chopped
  • 1
    heaping spoonful of peanut butter
  • 1 to 2
    banana, peeled and sliced (ripe but not over ripe banana)

  • 1/2 c
  • 1/3 c
    all purpose flour
  • pinch
  • 2 c
  • 1/3 c
  • 3 large
    egg yolks, (reserve whites to freeze and use later or as a meringue topping)
  • 1 tsp
    pure vanilla extract

  • 1 c
    heavy whipping cream
  • 1/4 c
    powdered sugar
  • ·
    mini peanut butter cups, for garnish if desired
  • ·
    chopped dry roasted peanuts, for garnish if desired

How to Make Black Bottom Choco-Peanut Butter Banana Cream Pie


  1. Preheat oven to 375 degrees.
    Brush pie crust with slightly beaten egg white. (NOTE: you will not use the whole egg white, just brust the pie crust and disgard the rest). Bake for 5 minutes. Remove from oven and add Chocolate Filling.
  3. In a heavy sauce pan over a low heat, melt chocolate in heavy cream. Once melted remove from heat and add chopped peanuts and peanut butter; spread evenly onto bottom of pie crust. Place in freezer to cool while preparing cream custard.
  4. Once the pie crust/chocolate has cooled, layer sliced banana's over chocolater layer.
    In a double boiler, over medium heat combine; sugar, flour, and salt; add milk. Whisk and cook until mixture begins to thicken. Reduce heat slightly and then add egg yolks and continue to whisk and cook until mixture reaches a thick consistency.
  6. Remove from heat, add; butter and vanilla. NOTE: Since I am using banana'a I will let this mixture come to room temperature before pouring into pie shell.
  7. Pour pie filling into baked pie shell. Top with whipped topping.

    NOTE: I had a little custard leftover. Refrigerate and enjoy with some vanilla wafers another time.
    Pour cold whipping cream into a cold bowl. Beat on high speed of hand mixer until it starts to thicken; add sugar and continue beating until it forms a peak.

    NOTE: you can dollop onto pie or pipe a decorative design.

Printable Recipe Card

About Black Bottom Choco-Peanut Butter Banana Cream Pie

Course/Dish: Pies, Puddings
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids

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