Black Bottom Banana Cream Pielight Version Recipes

BLACK BOTTOM BANANA CREAM PIE...LIGHT VERSION

Steps:

• 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.

BLACK BOTTOM BANANA CREAM PIE

Steps:

• Vanilla Pastry Cream: In a heavy medium saucepan, bring half and half to a a simmer.
• In a medium bowl, whisk sugar, eggs, egg yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil (about 5 minutes).
• Boil 1 minute.
• Pour into a medium bowl.
• Stir in vanilla.
• Press plastic unto surface of cream.
• Cover; chill until cold (about 4 hours).
• For The Crust: Butter 9-inch glass pie dish.
• In a heavy, small saucepan stir butter and chocolate over low heat.
• Mix in cookie crumbs.
• Press unto bottom and sides.
• Chill until firm (about 30 minutes).
• For Chocolate Ganache: In a medium saucepan over medium heat, heat butter and cream until hot, but do not boil.
• Remove from heat and add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons of the ganache in a small bowl at room temperature (to be used as garnish).
• Pour remaining ganache over crust.
• Chill crust until chocolate ganache is firm (about 30 minutes).
• Assembly: Thinly slice 3 bananas.
• Arrange banana slices over chocolate.
• Whisk Vanilla Pastry Cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved chocolate ganache over pastry cream.
• Draw toothpick through pastry cream and chocolate to marbleize.
• Refrigerate until pastry cream is set (at least 3 hours and up to one day).
• Vanilla Whipped Cream: In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form.
• Can be made 4 hours ahead.
• Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag.
• Slice remaining banana.
• Garnish pie with banana slices.

REDUCED-FAT BANANA CREAM PIE (COOKING LIGHT)

Steps:

• Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoons melted margarine (I usually add a tiny bit more); toss with a fork until moistened. Press into bottom and 3/4 up sides of a 10-inch pie plate coated with cooking spray. Bake at 325°F for 17 minutes; let cool on a wire rack.
• Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.
• Heat milk over medium-high heat in a medium heavy saucepan to 180°F or until tiny bubbles form around edge (do not boil).
• Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk.
• Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly until it has reached a thick custard consistency.
• Remove from heat; stir in vanilla and banana flavour.
• Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally.
• Remove pan from ice. Fold in the sliced ripe banana until evenly dispersed, and spoon mixture into prepared crust. Spread whipped topping evenly over filling. Cover loosely, and chill 4 hours.
• Served garnished with additional bananas and sprinkled cinnamon.

BLACK BOTTOM BANANA CREAM PIE

Steps:

• Melt 4 tablespoons of the butter; place in medium bowl.
• Add wafer crumbs and sugar; mix well.
• Remove 2 tablespoons of the crumb mixture; set aside for later use.
• Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
• Microwave chocolate and 2 tablespoons butter on High 1 minute or until butter is melted; stir until chocolate is completely melted.
• Drizzle evenly onto bottom or crust; top with bananas. Set aside.
• Prepare dry pudding mix as directed on package for pie; pour evenly over bananas.
• Refrigerate at least 4 hours up to 24 hours.
• Top with cool whip just before serving; sprinkle with 2 tablespoons crumb mixture.