Black Bottom Banana-Cream Pie

Feature recipe on ABC's The View

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 1  (9-inch) Pastry Crust
• 3  tablespoons  cornstarch, divided
• 2  tablespoons  sugar
• 2  tablespoons  unsweetened cocoa
• Dash of salt
• 1 1/3  cups  1% low-fat milk, divided
• 1  ounce  semisweet chocolate, chopped
• 1/2  cup  sugar
• 1/4  teaspoon  salt
• 2  large eggs
• 1  tablespoon  stick margarine or butter
• 2  teaspoons  vanilla extract
• 2  ounces  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)

Preparation

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 (about 30 seconds). 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 of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

Nutritional Information

Calories:

315 (29% from fat)

Fat:

10.1g (sat 4.8g,mono 3.4g,poly 2.4g)

Protein:

6.9g

Carbohydrate:

49.6g

Fiber:

1.6g

Cholesterol:

58mg

Iron:

1.4mg

Sodium:

253mg

Calcium:

94mg