Black Bottom Banana Cream Pie II

A delicious banana cream pie with a pastry crust made with a chocolate sauce bottom, a banana cream filling and a whipped topping.

Yield

8 servings

Ingredients

1 (9-inch) Pastry Crust
3 tablespoons cornstarch, divided
2 tablespoons granulated (white) sugar
2 tablespoons unsweetened cocoa powder
dash of salt
1 1/3 1% low-fat cups milk, divided
1 ounce semi-sweet chocolate, chopped
1/2 cup granulated (white) sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract
2 ounces block-style fat-free cream cheese, room temperature
2 cups sliced ripe banana (about 2 large bananas)
1 1/2 cups frozen fat-free whipped topping, thawed
chocolate curls (optional)

Directions

Prepare and bake pastry crust in a 9-inch pie plate. Cool completely on a cooling rack.

In a small, heavy saucepan, combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt; gradually 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 bottom of prepared crust.

In a small, heavy saucepan, combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine 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.

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.

Storage

Store leftover pie in refrigerator.