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.
Serving
Suggestions
8 Servings. Calories 315. Fat 10g
Originally Submitted
7/20/2009
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