February 11, 2008

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.

Posted by Orrin Judd at February 11, 2008 1:49 PM
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