Black Bottom Banana Cream PIe

courtesy of Natalie Hansen; Leslie Horn

1- 9 inch pastry crust (you can use a ready-made crust or make your own)
3 T. cornstarch, divided
2 T. sugar
2 T. unsweetened cocoa
dash of salt
1 1/3 C. milk, divided
1 ounce semi-sweet chocolate, chopped (or use chocolate chips)
1/2 C. sugar
1/4 tsp. salt
2 large eggs
1 T. butter
2 tsp. vanilla extract
1/4 C. (2 ounces) block-style cream cheese, softened
2 C. sliced perfectly ripe banana (about 2 large bananas)
1 1/2 C. Cool Whip
Chocolate curls (optional)

Prepare and bake pastry crust.

Combine 1 T. cornstarch, 2 T. sugar, cocoa and dash of salt in a small, heavy saucepan; gradually add 1/3 c. 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.

Combine 2 T. cornstarch, 1 c. milk, 1/2 c. sugar, 1/4 t. salt, eggs and butter in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low; cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 c. hot custard to cream cheese; beat just until blended. Stir in remaining custard.

Arrange banana slices on top of chocolate layer; spoon in custard over bananas. Press plastic wrap onto surface of custard; chill 2-4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls if desired. Chill until ready to serve.