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Black Bottom Banana Cream Pie

Cooking Light-11/98





List of Ingredients



• 1 (9-inch) pastry crust
  
• 3 tablespoons cornstarch, divided
  
• 2 tablespoons sugar
  
• 2 tablespoons unsweetened cocoa
  
• dash salt
  
• 1 1/3 cups 1% low-fat milk, divided
  
• 1 ounce semisweet chocolate, chopped
  
• 1/2 cup sugar
  
• 1/4 teaspoon salt
  
• 2 large eggs
  
• 1 tablespoon stick margarine or butter
  
• 2 teaspoons vanilla
  
• 2 ounces block-style fat-free cream cheese, softened
  
• 2 cups sliced ripe banana (about 2 large )
  
• 1 1/2 cups frozen fat-free whipped topping, thawed
  
• chocolate curls, optional
  






Instructions



1. Prepare and bake pastry crust in a 9" pie pan. Cool completely on wire rack.
   
   
2. Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa and dash of salt in a small heavy saucepan; gradualy add 1/3 cup 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 the bottom of the prepared crust.
   
   
3. Combine 2 tablespoon cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan 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 ( about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
   
   
4. 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, if desired. Chill until ready to serve.
   
   
5. Servings: 8
   
   
6. 315 cal, 10.1g fat, 6.9g pro, 49.6g carb, 1.6g fiber, 58mg chol, 253mg sod.