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Black Bottom Banana Cream Pie

A classic dessert learns a new trick for dieters.

Exchanges: 3 starch, 1 1/2 fat
Yield: Serves 8


  • Pastry crust
  • 3 Tbs. cornstarch, divided
  • 2 Tbs. sugar
  • 2 Tbs. unsweetened cocoa
  • Dash of salt
  • 1 1/3 cups 1% low-fat milk, divided
  • 1 oz. semisweet chocolate, chopped
  • 1/2 cup sugar
  • 1 Tbs. butter or stick margarine
  • 1/4 tsp. salt
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 oz. block-style fat-free cream cheese, softened
  • 2 cups sliced ripe banana (about 2 large bananas)
  • 1 1/2 cups frozen fat-free whipped topping, thawed
  • Chocolate curls (optional)



  1. Prepare and bake pastry crust. Let cook completely on a wire rack.
  2. Combine 1 Tbs. cornstarch, 2 Tbs. sugar, cocoa and dash of salt in a small heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk.
  3. Cook 2 minutes over medium-low heat
  4. Reduce heat to low; cook 1 minute, stirring constantly
  5. Spread chocolate mixture into bottom of prepared crust
  6. Combine remaining 2 Tbs. cornstarch, 1/2 cup sugar, butter and 1/4 tsp. salt in a heavy saucepan
  7. Stir in remaining 1 cup milk and eggs; bring to a boil over medium heat, stirring constantly with a whisk
  8. Reduce heat to low, and cook 30 seconds or until thick
  9. Remove from heat; stir in vanilla extract
  10. Place cream cheese in a large bowl; beat at medium speed with mixer 30 seconds
  11. Add 1/4 cup hot custard to cream cheese, beating until just blended
  12. Gradually stir in remaining hot custard
  13. Arrange banana slices on top of chocolate layer in prepared crust; spoon custard over bananas
  14. Cover surface of filling with plastic wrap; chill 4 hours
  15. Remove plastic wrap
  16. Spread whipped topping evenly over custard
  17. Garnish with chocolate curls, if desired
  18. Chill until ready to serve


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