| 1 | 9-inch Pastry Crust |
| 3 | T cornstarch, divided |
| 2 | T sugar |
| 2 | T unsweetened cocoa |
| Dash of salt | |
| 1⅓ | C 1% milk, divided |
| 1 | oz. semisweet chocolate, chopped |
| ½½ C sugar | |
| ¼ t salt | |
| 2 | lg. Eggs |
| 1 | T stick margarine or butter |
| 2 | t vanilla extract |
| 2 | oz. Block-style fat-free cream cheese, softened |
| 2 | C sliced ripe banana (about 2 large bananas) |
| 1 | ½½ C frozen fat-free whipped topping, thawed |
| Chocolate curls |
Prepare and bake pastry crust in pie plate. Cool.
Combine 1 T cornstarch, 2 T sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add ⅓ C 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 2 T cornstarch, ½ C sugar, ¼ t salt, eggs, 1 C milk, and margarine in a heavy sauce pan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (30 seconds). Add ¼ C hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping g evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.