BLACK BOTTOM BANANA-CREAM PIE

By LDenvir

Ingredients

• 1 9-inch Pastry Crust
• 3 T cornstarch, divided
• 2 T sugar
• 2 T unsweetened cocoa
• Dash of salt
• 1 1/3 C 1% milk, divided
• 1 oz. semisweet chocolate, chopped
• ½1/2 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 ½1/2 C frozen fat-free whipped topping, thawed
• Chocolate curls

Preparation

Step 1

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 1/3 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.