Need Black-Bottom Banana Cream Pie Recipe

[PTuck]

Does anyone have the Black Bottom Banana Cream Pie recipe from the November 1998 issue. I have lost both my copies and it is my daughter's favorite. She has had many requests from relatives to make it again this year for Christmas dinner. Please Help Save Our Christmas Dinner!

[Grace]

Here you go:

CookWare(tm) from Cooking Light(r)

Black Bottom Banana-Cream Pie

SOURCE: Cooking Light YEAR: November 1998 PAGE: 111

INGREDIENTS FOR 8 SERVINGS:
1 (9-inch) Pastry Crust
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 stick margarine or butter
2 teaspoons vanilla extract
2 ounces 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)

INSTRUCTIONS:
Although slightly unconventional for Thanksgiving, this pie is a refreshing
follow-up to the big meal as well as a tempting armchair treat for later that
night.

1. Prepare and bake Pastry Crust (see "Pastry Crust November 1998" or page 108
of November issue) in a 9-inch pie plate. Cool completely on a wire rack.

2. 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.

3. 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.

4. 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. Yield: 8 servings
(serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 315 (29% from fat); FAT 10.1g (sat 4.8g, mono 3.4g, poly 2.4g);
PROTEIN 6.9g; CARB 49.6g; FIBER 1.6g; CHOL 58mg; IRON 1.4mg; SODIUM 253mg;
CALC 94mg