Ingredients: |
Ingredients: 1 9" pastry crust
3 tbsp cornstarch, devided
2 tbsp sugar
2 tbsp unsweetened cocoa
Dash of salt
1 1/3 c 1% milk, devided
1 oz. semisweet chocolate, chopped
1/2 c sugar
1/4 tsp salt
2 large eggs
1 tbsp stick butter
2 tsp vanilla extract
2 ozs. block style fat free cream cheese, softened
2 c sliced ripe bananas (about 2 larg.)
1 1/2 c frozen fat free whipped topping, thawed
Chocolate curls (optional)
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Directions: |
Directions:Prepare and bake pastry crust in 9-inch pie plate. Cool completely on a wire rack.
Combine cornstarch, 2 tbsp sugar, cocoa and dash of salt in a small heavy saucepan. Gradually add 1/3 c milk, stiring with a wisk. Cook 2 min. over medium-low heat. Stir in the chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 min, stiring constantly. Spread chocolate mixture into bottom of prepared crust.
Combine 2 tbsp cornstarch, 1/2 c sugar, 1/4 tsp salt, eggs, 1 c milk and butter 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 c hot custard to cream cheese and beat just until blended. Stir in remaining custard.
Arrange banana clices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hrs. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls if desired. Chill until ready to serve. |
This recipe for Black Bottom Banana-cream Pie is from