black-bottom banana cream pie

[Zuzu29]

Would someone please post the recipe for Black-bottom banana cream pie? It was the cover recipe from an issue I think about a year ago - Thanksgiving. Thank you!

[SHERRY]

Here you go http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

Black Bottom Banana-Cream Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Nov '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pastry Crust -- (9-inch) (see recipe)
3 tablespoons cornstarch -- divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
1 dash 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)

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 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 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.

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.

(serving size: 1 wedge)

Description:
"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."
Source:
"Cooking Light, November 1998, p.111"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 325 Calories; 11g Fat (30.4%
calories from fat); 6g Protein; 50g Carbohydrate; 2g Dietary Fiber; 49mg
Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 5139 0 25014 20225 26480 2130706543



* Exported from MasterCook *

Pastry Crust

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Nov '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

Preheat oven to 400º.

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

Combine 3/4 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;
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 or
a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the
dough against bottom and sides of pan. Fold edges under or flute
decoratively. Line bottom of dough with a piece of foil; arrange pie
weights on foil. Bake at 400º for 20 minutes or until edge is lightly
browned. Remove pie weights and foil; cool on a wire rack.

Source:
"Cooking Light, November 1998, p.108"
Copyright:
"© Cooking Light"
Yield:
"1 (9-inch) pie crust"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 946 Calories; 52g Fat (50.5%
calories from fat); 13g Protein; 103g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 537mg Sodium. Exchanges: 6 1/2 Grain(Starch); 10 1/2 Fat;
1/2 Other Carbohydrates.

NOTES : A slurry is a mixture of flour and liquid (water and vinegar in
this recipe). It's the key to this tender low-fat crust. Pie
weights can be ordered by mail or found in gourmet kitchen shops.
You can also use uncooked dried beans, but save them to reuse as
weights. They'll be too hard for cooking.

Food Processor variation: Preheat oven to 400º. Lightly spoon 1
cup flour into a dry measuring cup; level with a knife. Place
flour, sugar, and salt in a food processor; pulse 2 times or until
combined. Add shortening; pulse 10 times or until mixture is
combined. Add ice water and vinegar through food chute, pulsing
just until combined (mixture won't form a ball). 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; freeze 10 minutes. Remove 1 sheet of plastic wrap;
let stand 1 minute or until pliable. Fit dough into a 9-inch pie
plate or 9-inch round removable-bottom tart pan. Remove top sheet
of plastic wrap. Press the dough against bottom and sides of pan.
Fold edges under or flute decoratively. Arrange pie weights on a
piece of foil in bottom of dough; bake at 400º for 20 minutes or
until edge is lightly browned. Remove pie weights and foil; cool
on a wire rack.
Nutr. Assoc. : 0 0 0 0 0 0




[This message has been edited by SHERRY (edited 02-01-2001).]

[claire]

This is one my of husband's favorite CL desserts. I remember him drooling over the cover photo when the issue arrived. I finally got around to trying it about a year ago and we loved it! Just thought I would put in my two cents...

[JillC]

Another two cents...I've made this pie many times and always receive many compliments. I will admit, though, that I've never made the crust from scratch--I just use the refrigerated kind.
Yum!!
Jill