Black Bottom Banana Cream Pie Light Version Recipe

How to Make Black Bottom Banana Cream Pie Light Version

1. Preheat oven to the temperature specified on your store-bought pie crust packaging. Prepare and bake the 9-inch pie crust according to package directions.
2. Cool the crust completely on a wire rack.
3. In a small, heavy saucepan, whisk together 1 tablespoon cornstarch, 2 tablespoons granulated sugar, 2 tablespoons unsweetened cocoa powder, and a pinch of salt.
4. Gradually whisk in 1/3 cup milk until smooth.
5. Cook over medium-low heat for 2 minutes, stirring constantly, until the mixture thickens slightly.
6. Remove from heat and stir in 2 ounces of chopped semi-sweet chocolate until melted and smooth.
7. Return to medium heat, bring to a boil, stirring constantly.
8. Reduce heat to low and cook for 1 minute, stirring constantly, until thickened.
9. Pour the chocolate mixture into the cooled pie crust and spread evenly.
10. In a heavy saucepan, whisk together 2 tablespoons cornstarch, 1/2 cup granulated sugar, 1/4 teaspoon salt, 2 large eggs, 1 cup milk, and 2 tablespoons unsalted margarine.
11. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens.
12. Reduce heat to low and cook for 30 seconds, or until thickened.
13. Remove from heat and stir in 1 teaspoon vanilla extract.
14. In a separate bowl, beat 4 ounces cream cheese until light and fluffy.
15. Gradually add 1/4 cup of the hot custard to the cream cheese, beating until well combined.
16. Stir in the remaining custard.
17. Arrange sliced bananas evenly over the chocolate layer.
18. Spoon the custard mixture over the bananas.
19. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
20. Refrigerate for at least 4 hours, or preferably overnight.
21. Remove the plastic wrap.
22. Spread whipped topping evenly over the custard (approximately 8 ounces).
23. Garnish with chocolate curls, if desired.
24. Chill until ready to serve.