1 (9-inch) Pastry crust
3 tablespoons cornstarch,divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
dash of salt
1-1/3 cup 1% lowfat milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine
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
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 a dash of salt, and a small, heavy sauce pan;Gradually add 1/3 cup milk, stirring with a wisk. Cook 2 minutes over medium low heat. Stirring chocolate;Bring to a boil over medium heat. Reduce heat to low; Cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of crust.
3.Combine 2 tablespoons cornstarch,1/2 cup sugar,1/4 teaspoon salt, eggs, 1 cup of milk, and margarine in a heavy sauce-pan over medium heat, stirring constanly with a wisk.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 custard; chill 4 hours. Rmove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls if desired. Chill until ready to serve.