Black Bottom Banana Cream Pie...light Version
photo by Noeller67
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 1 (9 inch) pastry crust
- 3 tablespoons cornstarch, divided
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- 1 dash 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 1 tablespoon butter
- 2 teaspoons vanilla extract
- 2 ounces block-style fat free cream cheese, softened
- 2 cups sliced ripe bananas (about 2 large bananas)
- 1 1⁄2 cups frozen fat-free whipped topping, thawed
- chocolate curls (optional)
directions
- 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.
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Reviews
-
This pie is fantastic - it looks so professional and is really not that hard to make. I use fat-free milk and light cream cheese (not fat-free) and freshly made whipped cream. I always get rave reviews after the first bite from my guests. I also make the pastry crust that was in the original 1998 Cooking Light recipe and it is wonderful - tender and flaky.
RECIPE SUBMITTED BY
Simply Chris
Surprise, 41
<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>