Decadent Light Black Bottom Banana Cream Pie
Indulge in a slice of this Decadent Light Black Bottom Banana Cream Pie, a deliciously lighter twist on the beloved classic. Featuring a rich chocolate layer, creamy banana custard, and topped with fluffy whipped topping, this pie is a crowd-pleaser at Thanksgiving and beyond. Its delightful texture and combination of flavors make it a perfect dessert for any occasion, while the use of lower-fat ingredients ensures you can enjoy every bite without the guilt. Easy to prepare using a ready-made crust, this recipe is perfect for busy bakers who still want to impress their guests. Chill it for a few hours to let the flavors meld together for a refreshing treat that's both satisfying and light.
N/A
Servings
180
Calories
16
Ingredients
Ingredients
Pastry crust
1 (Store-bought, 9-inch)
Cornstarch
3 tablespoons (Divided)
Sugar
2 tablespoons (For the chocolate filling)
Unsweetened cocoa
2 tablespoons (For the chocolate filling)
Salt
1 dash (For the chocolate filling)
Low-fat milk
1 1/3 cups (Divided)
Semisweet chocolate
1 ounce (Chopped)
Sugar
1/2 cup (For the custard)
Salt
1/4 teaspoon (For the custard)
Large eggs
2 (Beaten)
Margarine or butter
1 tablespoon (For the custard)
Vanilla extract
2 teaspoons (For flavoring the custard)
Fat-free cream cheese
2 ounces (Block-style, softened)
Bananas
2 cups (Sliced, about 2 large bananas)
Fat-free whipped topping
1 1/2 cups (Thawed)
Chocolate curls
to taste (Optional garnish)
Instructions
1
Begin by preparing and baking a store-bought 9-inch pastry crust according to package instructions. Allow it to cool completely on a wire rack.
2
In a small, heavy saucepan, whisk together 1 tablespoon of cornstarch, 2 tablespoons of sugar, unsweetened cocoa powder, and a dash of salt. Gradually add 1/3 cup of milk, stirring until smooth. Cook over medium-low heat for about 2 minutes, then stir in the chopped semisweet chocolate. Once the mixture reaches a boil, reduce heat to low and cook for an additional minute, stirring constantly. Pour and spread this chocolate filling into the cooled pastry crust.
3
In another heavy saucepan, combine 2 tablespoons of cornstarch, 1/2 cup of sugar, 1/4 teaspoon of salt, eggs, 1 cup of milk, and the margarine. Cook this mixture over medium heat, stirring constantly, until it begins to boil. Once boiling, reduce the heat and continue to cook for 30 seconds or until thickened, then remove it from the heat. Add in the vanilla extract.
4
In a mixing bowl, beat the softened cream cheese until light and fluffy, about 30 seconds. Gradually add 1/4 cup of the hot custard to the cream cheese, mixing until smooth. Fold this mixture back into the remaining custard until well combined.
5
Carefully arrange the sliced bananas over the chocolate layer in the pie crust. Spoon the custard mixture evenly over the banana slices. Cover the pie with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours.
6
Just before serving, remove the plastic wrap from the pie and spread the thawed fat-free whipped topping evenly over the custard. For an extra touch, garnish with chocolate curls if desired. Chill until ready to serve.
Nutrition Information
6g
Fat
22g
Carbs
2g
Protein
8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Light Black Bottom Banana Cream Pie?
It is a lighter version of the classic banana cream pie featuring a rich chocolate layer, creamy banana custard, and fluffy whipped topping.
How many calories are in a serving of this pie?
Each serving contains approximately 180 calories.
Is this recipe low in fat?
Yes, it is designed to be a lighter treat with 6g of fat per serving by using low-fat milk and fat-free cream cheese.
What type of crust should I use?
The recipe calls for a store-bought 9-inch pastry crust, which should be baked according to package instructions before filling.
What makes the bottom layer 'black'?
The black bottom is a rich chocolate layer made from cornstarch, sugar, unsweetened cocoa powder, milk, and semisweet chocolate.
How many bananas are needed for this recipe?
You will need 2 cups of sliced bananas, which is roughly equivalent to 2 large bananas.
How long does the pie need to chill?
The pie should be chilled in the refrigerator for at least 4 hours to allow the custard to set and the flavors to meld.
What kind of milk is used in this recipe?
The recipe uses 1 1/3 cups of low-fat milk, divided between the chocolate filling and the custard.
Can I use butter instead of margarine?
Yes, the recipe allows for the use of either 1 tablespoon of margarine or butter for the custard layer.
How do I prevent a skin from forming on the custard?
Press a piece of plastic wrap gently against the surface of the custard before refrigerating to prevent a skin from forming.
What type of cream cheese is used?
The recipe specifies 2 ounces of softened, fat-free block-style cream cheese.
How many eggs are required for the custard?
Two large beaten eggs are required to thicken the custard layer.
What kind of chocolate is in the bottom layer?
One ounce of chopped semisweet chocolate is stirred into the cocoa mixture for a rich flavor.
What is the total carbohydrate count?
There are 22g of carbohydrates per serving.
Is this pie suitable for Thanksgiving?
Yes, it is specifically mentioned as a crowd-pleasing dessert perfect for Thanksgiving and holiday occasions.
When should I add the whipped topping?
Spread the thawed fat-free whipped topping over the custard just before serving.
How much sugar is in the custard layer?
The custard layer contains 1/2 cup of sugar, while the chocolate filling uses an additional 2 tablespoons.
What can I use as a garnish?
Optional chocolate curls can be added on top of the whipped topping for an extra touch of decadence.
How do I combine the cream cheese and custard?
Beat the cream cheese until fluffy, then gradually add 1/4 cup of the hot custard to it before folding the mixture back into the rest of the custard.
Does this recipe require cornstarch?
Yes, 3 tablespoons of cornstarch are used in total: 1 tablespoon for the chocolate layer and 2 tablespoons for the custard.
What extract is used for flavoring?
Two teaspoons of vanilla extract are added to the custard mixture for flavoring.
Is there protein in this dessert?
Each serving contains 2g of protein.
How much sugar is in each serving?
Each serving contains 8g of sugar.
How do I prepare the pastry crust?
Bake the store-bought 9-inch pastry crust according to the package instructions and let it cool completely on a wire rack.
What is the first step in making the chocolate filling?
Whisk together cornstarch, sugar, cocoa powder, and salt in a small saucepan before adding milk.
Do I need to cook the custard?
Yes, the custard mixture must be cooked over medium heat and stirred constantly until it reaches a boil and thickens.
Can I use regular whipped cream?
While the recipe suggests fat-free whipped topping for a lighter version, you could use regular whipped cream if fat content is not a concern.
Are the bananas cooked?
No, the sliced bananas are layered fresh over the chocolate layer before being covered by the hot custard.
What is the texture of this pie?
The pie features a combination of a crunchy baked crust, a smooth chocolate base, creamy custard, and light whipped topping.
Is this a no-bake recipe?
Not entirely; while the filling is made on the stovetop, the pastry crust requires initial baking.