Black Bottom Banana-Cream Pie

By HeatherS

Ingredients

• Pastry Crust:
• 3 tablespoons cornstarch, divided
• 2 tablespoons sugar
• 2 tablespoons unsweetened cocoa
• Dash of salt
• 1 1/3 cups 1% low-fat milk, divided
• 1 ounce semisweet chocolate, chopped
• 1/2 cup sugar
• 1 tablespoon butter or stick margarine
• 1/4 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ounces block-style fat-free cream cheese (about 1/4 cup), softened
• 2 cups sliced ripe banana (about 2 large bananas)
• 1 1/2 cups frozen fat-free whipped topping, thawed Chocolate curls (optional)

Details

Servings 8

Preparation

Step 1

Prepare and bake Pastry Crust. Let cool completely on a wire rack.

Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Combine remaining 2 tablespoons cornstarch, 1/2 cup sugar, butter, and 1/4 teaspoon salt in a heavy saucepan. Stir in remaining 1 cup milk and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat; stir in vanilla.

Place cream cheese in a large bowl; beat at medium speed of a mixer 30 seconds. Add Vi cup hot custard to cream cheese, beating just until blended. Gradually stir in remaining hot custard.

Arrange banana slices on top of chocolate layer in prepared crust; spoon custard over bananas. Cover surface of filling with plastic wrap; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

Yield: 8 servings.

7 Points