Shelly's Recipe

BLACK BOTTOM BANANA-CREAM PIE

Category: Pies - Cream and Custard

1 (9-inch) pastry crust of your choice
3 tbsp cornstarch, divided
2 tbsp sugar
2 tbsp unsweetened cocoa
Dash of salt
1 1/3 cups milk, divided
1 oz semi-sweet chocolate, chopped
1/2 cup sugar
1/4 tsp salt
2 large eggs
1 tbsp butter
2 tsp vanilla extract
1/4 cup (2 oz) block-style cream cheese, softened
2 cups sliced ripe banana (about 2 large bananas)
1 1/2 cups frozen whipped topping, thawed
Chocolate curls (optional)

Prepare and bake pastry crust in a 9-inch pie plate. Cool completely on a wire rack.

Combine 1 tbsp cornstarch, 2 tbsp sugar, cocoa, and a 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 chopped chocolate, and bring to a boil over medium heat. Reduce heat to low, and cook for 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Combine 2 tbsp cornstarch, 1 cup milk, 1/2 cup sugar, 1/4 tsp salt, eggs, and butter in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook for 1 minute or until thick. Remove from heat. Add the vanilla. Ad 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in the remaining custard.

Arrange the banana slices on top of chocolate layer, and spoon custard over bananas. Press plastic wrap onto surface of custard, and chill for 4 hours. Remove the plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.