Black-Bottom Pie

By rossboys

Cooking Light

Ingredients

• 1 9" pastry crust
• 3 Tbsp cornstarch, divided
• 2 Tbsp sugar
• 2 Tbsp unsweetened cocoa
• dash of salt
• 1-1/3 cups 1% low-fat milk, divided
• 1 oz semi-sweet chocolate, chopped
• 1/2 cup sugar
• 1/4 tsp salt
• 2 lg eggs
• 1 Tbsp butter
• 2 tsp vanilla extract
• 1/4 cup (2oz) block style fat-free cream cheese, softened
• 2 cups sliced bananas (about 2 lg 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.

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

Combine 2 Tbsp cornstarch, 1 cup milk, 1/2 cup sugar, 1/4 tsp salt, eggs, and butter in a heavy saucepan over med heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low; cook 30 sec or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 sec). Add 1/4 cup hot custart to cream cheese; 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 evenly over custard. Garnish with chocolate curls.