Black Bottom Banana Cream Pie
A classic dessert learns a new trick for dieters.
Exchanges: 3 starch, 1 1/2 fat
Yield: Serves 8
Ingredients
- 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)
Instructions
- Prepare and bake pastry crust. Let cook completely on a wire rack.
- 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.
- Cook 2 minutes over medium-low heat
- Reduce heat to low; cook 1 minute, stirring constantly
- Spread chocolate mixture into bottom of prepared crust
- Combine remaining 2 Tbs. cornstarch, 1/2 cup sugar, butter and 1/4 tsp. salt in a heavy saucepan
- Stir in remaining 1 cup milk and eggs; bring to a boil over medium heat, stirring constantly with a whisk
- Reduce heat to low, and cook 30 seconds or until thick
- Remove from heat; stir in vanilla extract
- Place cream cheese in a large bowl; beat at medium speed with mixer 30 seconds
- Add 1/4 cup hot custard to cream cheese, beating until just blended
- Gradually stir in remaining hot custard
- Arrange banana slices on top of chocolate layer in prepared crust; spoon custard over bananas
- Cover surface of filling with plastic wrap; chill 4 hours
- Remove plastic wrap
- Spread whipped topping evenly over custard
- Garnish with chocolate curls, if desired
- Chill until ready to serve
