Ingredients: |
Ingredients: (1) 9" Graham Cracker Piecrust Chocolate Bottom
1T cornstarch
2 T Sugar
2 T Unsweetened cocoa
Dash kosher salt
1/3 C lowfat milk
2 oz. Bittersweet Chocolate, chopped fine, (I use Ghirardelli)
Vanilla Custard
1 T Cornstarch
1/2 C Granulated sugar
1/4 tsp. Kosher Salt
2 T Butter or margarine
1 C Lowfat milk
2 Large eggs
2 tsp. Vanilla
2 T Lowfat block cream cheese
|
Directions: |
Directions:1. Combine first 4 ingredients in small heavy bottom saucepan. Add milk and cook over medium heat for about 2 minutes, stirring constantly, (it should look like hot chocolate). Add chopped chocolate, stir constantly and cook until mixture gets thick and glossy (about 2 minutes). Spread immediately on bottom of piecrust.
2. While chocolate cools, prepare the vanilla custard. Combine first 6 ingredients in medium, heavy saucepan. Cook over medium heat, stirring constantly with a wire whisk, until mixture becomes bubbly, thick, and custard-like. Do not overcook, or lumps will form. Remove from heat and stir in vanilla.
3. In medium bowl, beat cream cheese until light and fluffy. Add 1/4 cup hot custard mixture and beat only until blended. Add remaining custard and stir only until blended.
4. Slice 2 ripe bananas and arrange on top of chocolate in piecrust.
5. Pour custard on top of bananas and smooth. Cover immediately with plastic wrap and refrigerate for at least 8 hours, preferably overnight. (The plastic wrap prevents the custard from forming a "skin" as it cools.)
6. Top with whipped cream for serving. Can be garnished with Chocolate curls or sprinkles if desired. |
This recipe for Black Bottom Banana Cream Pie- The Best Pie Ever is from