BLACK BOTTOM BANANA-CREAM PIE 1 (9-inch) Pastry Crust (recipe follows) 3 tablespoons cornstarch, divided 2 tablespoons sugar 2 tablespoons unsweetened cocoa Dash of 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 butter or stick margarine 2 teaspoons vanilla extract 1/4 cup block-style fat-free cream cheese, softened 2 cups sliced ripe banana (about 2 large bananas) 1 1/2 cups frozen fat-free 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 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 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 tablespoons cornstarch, 1 cup milk, 1/2 cup sugar, 1/4 teaspoon 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. Beat cream cheese until light (about 30 seconds). Add 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.

Serves 8.

PASTRY CRUST

1 cup all-purpose flour, divided
3 tablespoons ice water
1/2 teaspoon cider vinegar
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening, chilled

Preheat oven to 400°F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until blended.

Combine 1/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle, and freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate. Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under of flute decoratively. Line bottom of dough with a piece of foil, and arrange pie weights on foil. Bake at 400°F for 20 minutes or until edge is lightly browned. Remove pie weights and foil, and cool on a wire rack.

Makes 1 (9-inch) crust.

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