Black Bottom Banana Cream Pie...Light Version

• 1 (9 inch) pastry crust
• 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 1 tablespoon butter
• 2 teaspoons vanilla extract
• 2 ounces block-style fat free cream cheese, softened
• 2 cups sliced ripe bananas (about 2 large bananas)
• 1 1/2 cups frozen fat-free whipped topping, thawed
• chocolate curls (optional)

1. Prepare and bake Pastry Crust 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.

pastry crust, cornstarch, sugar, unsweetened cocoa, salt, milk, semisweet chocolate, sugar, salt, eggs, margarine, vanilla, cream cheese, bananas, chocolate curls

Taken from www.food.com/recipe/black-bottom-banana-cream-pie-light-version-138585 (may not work)