|1||9-inch Pastry Crust|
|3||T cornstarch, divided|
|2||T unsweetened cocoa|
|Dash of salt|
|1⅓||C 1% milk, divided|
|1||oz. semisweet chocolate, chopped|
|½½ C sugar|
|¼ t salt|
|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|
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.