A Delicious Recipe

Although I have always enjoyed baking and cooking, the last couple of days I have been on a little bit of a kick. On Sunday morning I made homemade blueberry muffins that were just delicious! Yesterday I decided that the two bananas I had left (that were close to going bad) needed to be used in some type of dessert fashion. Below is a recipe for an easy, but wonderful "summer" pie (I call it a summer pie because you don't have to bake anything except the crust. This is VERY important when you live in Texas and you want to avoid having the oven on!).
We had another doctor's appointment yesterday. Everything is moving forward. I am almost 3 cm. dilated and the contractions are continuing to get stronger. My doctor told me to take it a little easy though. I was pretty fatigued yesterday at the appointment, but the Doc says something as easy as making a pie can really take the energy out. Prescription for lack of energy--more protein in the diet. Jason and I thought that was pretty funny considering how much we both love high protein foods (red meat and fish). We are both trying to keep our selves distracted on this last leg. Thanks for all the good wishes!

Black Bottom Banana Cream Pie

Crust:

Use 36 vanilla wafers in the food processor. Add the finely grated wafers to a bowl with 6 Tbl. of melted butter and stir together. Press down evenly in a 9in. pie dish. Bake at 350 degrees for 10 minutes or until golden brown. Cool completely.

Pie:

3 Tbl. cornstarch, divided
2 Tbl. sugar
2 Tbl. unsweetened cocoa
Dash of salt
1 1/3 cup 1% low-fat milk, divided
1 oz. semisweet chocolate, chopped
1/2 cup sugar
1/4 tsp. salt
2 large eggs
1 Tbl. butter
2 tsp. vanilla extract
2 oz. fat-free cream cheese, softened
2 cups sliced bananas (about 2 large bananas)
1 1/2 cups of fat-free whipped topping (I just make my own whipped topping. Some whipping cream and a little sugar in the mixer til it forms stiff peaks)
Dash of cocoa powder

1. Combine 1 Tbl. cornstarch, 2 Tbl. sugar, coca, 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; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Remove from heat and let cool. Spread chocolate mixture into the bottom of the cooled prepared vanilla wafer crust.
*** It is very important to make sure your crust and your melted chocolate are cooled completely.

2. Combine remaining 2 Tbl. cornstarch, 1/2 cup sugar, 1/2 tsp. salt, eggs, butter, and remaining 1 cup milk in a heavy saucepan over medium heat, stirring constantly with a whisk (I use the same pan that I used for the chocolate, just rinse it out. Less dishes in the end!). Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat (This stage is very time sensitive, you don't want to over cook your custard). Add vanilla. Beat cream cheese at medium speed in a mixer until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.

3. Arrange sliced bananas on top of the chocolate layer in crust; spoon custard over the bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap and spread whipped topping evenly over custard. Garnish with cocoa powder. Chill until ready to serve.
***We like to put the pie in the freezer and then take it out about 30 minutes before serving.

I got this recipe from a "Cooking Light" cook book. I love their cook books because they offer great meals and desserts with low-fat, fat-free substitutes. Hope you enjoy if you try it out!