Friday, July 9, 2010

Black Bottom Banana Cream Pie

I really wish I had taken the time to get a good photo of this pie. By the time we cut into it, it was dark outside and I was a little too busy thinking about eating it to be patient enough to compose a good picture.

This pie takes a little work, but it's sooo worth it. The satisfaction comes when everyone takes a bite and realizes what a culinary genius you are. The disappointment comes when you realize there are no leftovers.

Just make it already!

from Cooking Light (I think...)

1 (9-inch) frozen pie crust, thawed
3 Tbsp. cornstarch, divided
2 Tbsp. sugar
2 Tbsp. unsweetened cocoa
dash of salt
1 1/3 cups milk, divided
1 ounce semisweet chocolate, chopped
(or 2 Tbsp. semisweet chocolate chips)
1/2 cup sugar
1/4 tsp. salt
2 eggs
1 Tbsp. butter
2 tsp. vanilla
2 ounces block-style cream cheese, softened
2 cups sliced ripe bananas (about 2 med. bananas)
1 1/2 cups frozen whipped topping (Coolwhip), thawed

Bake pie crust according to package directions. Cool completely on a wire rack.

Combine 1 Tbsp. cornstarch, 2 Tbsp. 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 Tbsp. cornstarch, 1/2 cup sugar, 1/4 tsp. salt, eggs, 1 cup milk, and butter in heavy saucepan over medium heat, stirring constantly with a whisk; bring to a boil. (If you get a few lumps, it's not the end of the world). Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla.

In a medium bowl, beat cream cheese with an electric mixer until fluffy (about 30 seconds). Add 1/4 cup hot custard to cream cheese and beat just until blended. Beat in remaining custard. (This is where you can try and beat out any lumps).

Arrange banana slices on top of chocolate layer;

spoon custard over bananas. Press plastic wrap onto surface of custard (to prevent a thick skin from forming); chill for at least 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls or a sprinkle of cocoa if desired. Chill until ready to serve.

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