Mocha Banana Cream Pie is a low-fat delight (Associated Press, 2/11/08)

3 medium bananas, thinly sliced

1 (9-inch) reduced-fat prepared chocolate pie shell

1/3 cup sugar

3 tablespoons unsweetened cocoa powder

1-1/2 tablespoons cornstarch

2 teaspoons instant espresso or coffee powder

1 (12-ounce) can evaporated low-fat milk

1 large egg, lightly beaten

3 tablespoons semisweet chocolate chips

1 teaspoon vanilla extract

Topping (recipe follows)

Arrange banana slices over the bottom of the pie shell. Set aside.

In a medium saucepan off the heat, whisk together the sugar, cocoa powder, cornstarch and espresso powder. Whisk in the evaporated milk and egg.

Place the pan over medium-low heat and whisk constantly until the mixture is thickened and steaming, about 6 minutes. Add chocolate chips and continue whisking until the chips have melted and the mixture comes to a simmer.

Remove the pan from heat and whisk in vanilla. Pour the filling over the banana slices in the pie shell.

Place a piece of plastic wrap on the surface of the filling (this prevents a skin from forming on the pudding). Refrigerate the pie until the filling is firm, about 2 hours.

Once the pie is firm, make the topping.

Topping: In a medium bowl, whisk together 2 cups reduced-fat whipped topping, 1-1/2 tablespoons unsweetened cocoa powder and 1 teaspoon instant espresso or coffee powder. Spoon the topping into a pastry bag fitted with a large star tip and pipe a decorative border around the edge of the pie.

Alternatively, spoon the topping into a large zip-top plastic bag, snip off one corner of the bag, then pipe the topping around the edge of the pie by gently squeezing the bag.