Chocolate Peanut Butter Banana Cream Pie

Bliss out with double chocolate banana-stuffed vanilla cream pie! CRUST 6 Tbs. butter, at room temperature 1/3 cup packed brown sugar 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 tsp. salt FILLING 1 cup granulated sugar 1/4 cup cornstarch 1/8 tsp. salt 2 1/2 cups milk

3 egg yolks, beaten 2 tsp. vanilla extract 1 cup creamy peanut butter 3 oz. semisweet chocolate, chopped

3 medium bananas, halved lengthwise, then crosswise 1 cup heavy cream Chocolate curls and banana slices, optional

l Crust: Beat butter and sugar until creamy. Beat in flour, cocoa and salt until blended and dough forms. Pat on bottom and up side of 9" pie pan. Freeze 10 minutes. Preheat oven to 350°F. Bake 10 minutes or until set. Cool.

l Filling: Mix sugar, cornstarch and salt; whisk in 1/2 cup milk, then yolks. In pot, bring remaining 2 cups milk to boil over medium-high heat. Whisk in sugar-yolk mixture; bring back to boil. Cook, stirring constantly, until mixture thickens and coats back of spoon. Transfer to bowl; stir in vanilla. Cool completely.

l In heatproof bowl, combine peanut butter and chocolate; place over pot of hot, not simmering, water. Stir until mixture is melted and smooth. Arrange bananas in crust; top with chocolate mixture. Cool.

l On high speed, beat cream until soft peaks form. Fold 1 cup whipped cream into filling; spread in crust. Refrigerate pie and remaining whipped cream at least 4 hours. Just before serving, top pie with reserved whipped cream and, if desired, chocolate curls and banana slices. Servings: 10. Cals.: 485. Protein: 8 g. Fat: 28 g. (14 g. saturated). Trans fat: 1 g. Chol.: 107 mg. Carbs.: 56 g. Sodium: 235 mg. Fiber: 3 g. Sugar: 38 g. Kitchen time: 50 minutes. Total time: 6 hours, 40 minutes.