Black Bottom Banana-Cream Pie

Recipe by: WW Cream of the Crop

7 Points Per Serving

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 ounce 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 ounces block-style fat-free cream cheese (about 1/4 cup), 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 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. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust. 3. Combine remaining 2 tablespoons cornstarch, 1/2 cup sugar, butter, and 1/4 teaspoon 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. 4. Place cream cheese in a large bowl; beat at medium speed of a mixer 30 seconds. Add 1/4 cup hot custard to cream cheese, beating until just blended. Gradually str in remaining hot custard 5. 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 plastick wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

Yield: 8 servings

Exchanges: 3 starch, 1 1/2 fat

Shared by: GwynydLightNLuv