Black Bottom Banana Cream Pie

Leslie's Award Winning Pie. I used it for our "baked goods" contest at our ward Pioneer Day Activity yesterday and it won "Best Overall"!!!

 Ingredients

• 1 (9-inch) pastry crust 
• 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 (I used chocolate chips)
• ½ c. sugar
• ¼ tsp. salt
• 2 large eggs
• 1 T. butter
• 2 tsp. vanilla extract
• ¼ c. (2 ounces) block style cream cheese, softened
• 2 c. sliced perfectly ripe bananas (about 2 large)
• 1 ½ c. whipped topping.
• Chocolate curls (optional)

Directions

1. Prepare and bake pastry crust.
2. Combine 1 T. cornstarch, 2 t. sugar, cocoa, and dash of salt in a small heavy sauce pan; gradually add 1/3 c. milk, stirring with a whisk. Cook 2 minutes over med-low heat. Stir in chocolate; bring to a boil over medium neat. Reduce heat to low; cook for 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
3. Combine 2 T. cornstarch, 1 c. milk, ½ c. sugar, ¼ tsp. 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; beat until light (about 30 second). Add ¼ c. hot custard to cream cheese; beat until just blended. Stir in remaining custard.
4. Arrange banana slices over chocolate layer; spoon 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. (I had some mini Hershey bars that I chopped up and sprinkled over top) Chill until ready to serve.