I love this pie! I didn't think that I would like chocolate and bananas together but man is this ever good! I only make this when we have company and I know that most of it will be gone.
Source: Cooking Light 1999 Annual
HU: 5.5
Servings: 8
Posted by DebMj1
3/15/04
1 1/2 cups graham cracker crumbs (3/4 of a sleeve)"
1 Tablespoon sugar
2 Tablespoons light margarine
3 Tablespoons cornstarch, divided
2 Tablespoons sugar
2 Tablespoons unsweetened cocoa
dash salt
1 1/3 cups skim milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
1/2 cup egg beaters 99% egg substitute
1 Tablespoon light butter
2 teaspoons vanilla extract
2 ounces fat-free cream cheese
2 cups sliced banana, about 2 large
1 cup Cool Whip Lite, thawed
chocolate curls, for garnish
1. Combine crumbs, sugar and melted butter in a food processor. Pulse until combined. Press into bottom and sides of 9-inch pie plate. Bake at 375 F. for 8 minutes. Let cool.
2. Combine 1 tablespoon cornstartch, 2 tablespooons 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.
3. 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 junt until blended. Stir in remaining custard.
4. 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.
