Black Bottom Banana Cream Pie...light Version

"This is a really great pie that has become a Thanksgiving regular. Recipe is from Cooking Light Nov 1998. I am lazy so I use a purchased pie crust and then just make the fillings. Time does not include 4 hours chill time."
 
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photo by Noeller67 photo by Noeller67
photo by Noeller67
Ready In:
30mins
Ingredients:
16
Serves:
8-10
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ingredients

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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

  1. This pie was really good! I didn't bother to use anything fat-free since it wouldn't have saved me many calories, but this was still a nice lighter version of banana cream pie regardless. We really enjoyed this, thanks for posting!
     
  2. 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.
     
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RECIPE SUBMITTED BY

<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>
 
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