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Black Bottom Banan-Cream Pie Recipe

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This recipe for Black Bottom Banan-Cream Pie, by , is from The Hamamoto Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Hamamoto
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (9-inch) pastry crust
3 T. cornstarch, divided
2 T. sugar
2 T. unsweetened cocoa
dash of salt
1 1/3 c. 1% low-fat milk, divided
1oz semisweet chocolate, chopped
1/2 c. sugar
1/4 t. salt
2 larg eggs
1 T. butter or stick margerine
2 t. vanilla extract
1/4 c. (2oz) block-style fat free cream cheese, softened
2 c. sliced ripe banana (about 2 larg bananas)
1 1/2 c. frozen fat-free whipped topping, thawed
chocolate curls (optional)

Pastery Crust

1 c. all-purpose flour
3 T. ice water
1/2 t. cider vinegar
1 T. powdered sugar
1/4 t. salt
1/4 c. vegetable shortening, chilled

Directions:
Directions:
PASTRY CRUST

preheat oven the 400.

lightly spoon flour into dry measuring cups; level with knife, combine 1/4 cup flour , ice water, and vinegar, stirring with a whisk until blended.

combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with pastery blender or 2 knives until mixture resembles coarse meal. add slurry; toss with fork until flour mixture is moist. gently press mixture into 4 inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.roll dough, still covered, into a 9-inch pie plate. remove plastic wrap. press the dough against bottom and sides of pan. fold edges under or flute decoratively. line bottom of dough with a peice of foil, and arrange pie weights on foil. bake at 400 for 20 minutes or until edge is lightly browned. remove pie weights and foil, and cool on a wire rack,

BLACK-BOTTOM BANANA-CREAM PIE

prepare and bake pastery crust in 9-inch pie plate. cool completely on a wire rack.

combine 1 T., cornstarch, 2 T. sugar, cocoa, and dash of salt in small, heavy saucepan; gradually add 1/3 c. milk, stirring with a whisk. cook 2 minutes over medium-low heat. stir in chopped chocolate, and bring to a boil over medium heat. reduce heat to low, and cook for 1 minute, stirring constantly. spread chocolate mixture into bottom of prepared crust.

Combine 2 T. cornstarch, 1 c. milk, 1/2 c. sugar, 1/4 t. salt, eggs, and butter in a heavy saucepan over medium heat, stirring constantly with a whisk. bring to a boil. reduce heat to low, and cook for 1 minute or until thick. remove from heat. add the vanilla, beat cream cheese until light (about 30 seconds). add 1/4 c. hot custard to cream cheese, and beat just until blended. stire in the remaining custard.

arrange the banana slices on top of chocolate layer, and spoon custard over bannas. press plastic wrap onto surface of custard, and chill for 4 hours. remove the plastic wrap.spread whipped topping evenly over custard. garnish with chocolate curls, if desired. chill until readt to serve.

 

 

 

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