Black Bottom Banana Cream Pie Light Version
This is a really great pie that has become a thanksgiving regular. recipe is from cooking light nov 1998. i am lazy so i use a purchased pie crust and then just make the fillings. time does not include 4 hours chill time.
Steps
Prepare and bake pastry crust in a 9-inch pie plate.
Cool completely on a wire rack.
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.
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.
Add 1 / 4 cup hot custard to cream cheese , and beat just until blended.
Stir in remaining custard.
Arrange banana slices on top of chocolate layer.
Spoon custard over bananas.
Press plastic wrap onto surface.
Ingredients
pastry crust, cornstarch, sugar, unsweetened cocoa, salt, 1% low-fat milk, semisweet chocolate, eggs, margarine, vanilla extract, fat free cream cheese, bananas, frozen fat-free whipped topping, chocolate curls