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Black Bottom Banana-Cream Pie Recipe

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This recipe for Black Bottom Banana-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.

Nicole Williams
Added: Thursday, February 26, 2009


1 (9-inch) Pastry Crust
3 tablespoon cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of Salt
1 1/3 cups 1% low-fat milk, divided
1 ounce semi-sweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon butter or stick margarine
2 tablespoons vanilla extract
1/4 cup (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 whipping topping, thawed
Chocolate Curls (optional)

Pastry Crust:
1 cup all- purpose flour, divided
3 tablespoons ice water
1/2 teaspoon cider vinegar
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening, chilled

1. Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.
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 chopped chocolate, and bring to a boil over medium heat. Reduce heat to low and cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
3. Combine 2 tablespoons, 1 cup milk, 1/2 cup sugar, 1/4 teaspoon 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 vanilla. Beat cream cheese light (about 30 seconds). Add 1/4 cup hot custard to cream cheese and beat just until blended. Stir in remaining custard.
4. Arrange banana slices on top of chocolate layer, and spoon custard over bananas. Press plastic wrap onto surface of custard, chill for 4 hours . Remove the plastic wrap. Spread whipped topping, evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve
Pastry Crust Directions:
1. Preheat oven to 400
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until blended
3. Combine 3/4 cup flour, sugar and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered into a 12 inch circle, and freeze 10 minutes. Remove 1 sheet of plastic wrap and let stand 1 mintue or until pliable. Fit dough plastic-wrap side up, into a 9-inch pie plate. Remove plastic wrap. Press dough against the bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with a piece 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

Number Of Servings:
Number Of Servings:
8 servings




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