Chocolate Banana Cream Pie
- 1-1/4 c sugar
- 1/3 c cornstarch
- 1/3 c baking cocoa
- 1/4 tsp salt
- 3 c milk
- 3 Tbsp butter
- 1-1/2 tsp vanilla extract
- 1 pastry shell (9 in), baked
- 2 medium firm bananas, sliced
- 1 c whipped topping
- chocolate curls and additional sliced bananas (optional)
In a large saucepan combine the sugar, cornstarch, cocoa, salt, and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla.
Pour 1/2 of the filling into the pastry shell. Top with sliced bananas and remaining filling. Refrigerate for 3-4 hrs.
Garnish with whipped topping. Decorate with chocolate curls and additional bananas if desired.