Black Bottom Banana Cream Pie by TerryTx

posted by Terrytx 11-18-98 9:43 AM

* Exported from MasterCook *

Black Bottom Banana Cream Pie

Recipe By : Cooking Light-Nov/98
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (9") 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

Prepare and bake pastry crust in a 9" pie pan. Cool completely on wire rack.

Combine 1 tbl. cornstarch, 2 tbl. sugar, cocoa and dash of salt in a small heavy saucepan; gradualy 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. stir constantly. Spread chocolate mixture into the bottom of the prepared crust.

Combine 2 tbl. cornstarch, 1/2 cup sugar, 1/4 tsp. salt, eggs, 1 cup milk, and margarine in a heavy saucepan over med. 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 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, if desired.

Chill until ready to serve.

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