Black Bottom
Banana Cream Pie Recipe
Ingredients :
1 (9-inch) Pastry
Crust
3 tablespoons
cornstarch, divided
2 tablespoons
sugar
2 tablespoons
unsweetened cocoa
Dash of 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 extract
2 ounces
block-style fat-free cream cheese, softened
2 cups sliced
ripe banana (about 2 large bananas)
1 1/2 cups frozen
fat-free whipped topping, thawed
Chocolate curls
(optional)
Step 1
Prepare and bake
Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.
Step 2
Combine 1
tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small,
heavy saucepan; 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.
Step 3
Combine 2
tablespoons 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.
Step 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.