Valeri Lucks, the co-owner and self-titled "chief people wrangler" and "pie master" at Milwaukee's Honeypie Cafe, says this pie marries two of her best-selling pies: chocolate cream and banana cream.
I had the pleasure of feasting on this pie many times while living in Milwaukee, and have been DREAMING of it in isolation the last few weeks living in Boston area. I'm delighted to find the recipe- which I really wasn't expecting when I googled Black Bottom Banana Cream Pie. It's in the fridge now- but based on the whisk and pan tasting, it is almost as good as those served at Honey Pie. Thanks for sharing the recipe!!
I have made this recipe several times, each time gluten free/dairy-free, and it has been outstanding! I made very simple, super easy changes to do so: making a simple chocolate cookie crust or buying a GF graham crust = very easy for the GF part. Using non-dairy oat milk creamer in place of the milk for the custard is also very simple, but it does take about 15-20 minutes of stirring continuously as the non-dairy takes longer to thicken. Used arrowroot starch and Earth Balance Butter, in place of cornstarch and butter. Dark, dairy free chocolate for the pudding. Added a layer of hand made ganache on top of the crust underneath the two pudding flavors. (This took 5 minutes melting chocolate with maple syrup and oat creamer.) And finally, cheated and bought Redi Whip Coconut whipped cream to top it off when serving but you could make your own coconut whipped cream. Brought to a dinner party and NO ONE knew it was dairy free/gluten free. SO GOOD!!!
