Chocolate Banana Cream Pie
1/3 cup sugar
3 Tbsp. unsweetened cocoa powder
1 1/2 Tbsp. cornstarch
2 tsp. instant coffee powder
1 can (12 oz) evaporated skimmed milk
1 egg, slightly beaten
3 Tbsp. semi-sweet chocolate chips
1 tsp. vanilla extract
3 medium sized bananas, thinly sliced
1 reduced fat graham cracker pie shell (9 inches)
Topping:
2 cups reduced fat whipped topping
1 1/2 Tbso. unsweetened cocoa powder, plus more for dusting
1/2 tsp. instant coffee powder
For the pie: In heavy saucepan, stir together sugar, cocoa, cornstarch and coffee powder. Gradually add milk and egg; whisk together until well blended. Cook over medium heat, stirring constantly, until mixture is thickened. Add chocolate chips and continue to stir until chips have melted and mixture comes to a simmer. Do not let boil. Remove from heat and stir in vanilla.
Arrange banana slices over bottom of crust. Pour hot filling over banana slices. Place a piece of plastic wrap directly on surface to prevent skin from forming (if desired). Refrigerate pie about 2 hours or until filling is set.
For the topping: In medium bowl, whisk together the whipped topping, cocoa and coffee powders. Put topping in a pastry bag with a large star tip and pipe a border around edge of pie. Or, place little spoonfuls of topping inside edge. Dust with a small amount of cocoa powder.
Makes 8 servings.
Per serving:
Calories 287
Fat 8
Sat Fat 2
Protein 6
Fiber 1
Sodium 155
Carbohydrates 49
WW points 6