Choco Banana Pie
|Chocolate wafer crumbs||1 Cup (16 tbs)|
|Reduced-calorie margarine||3 Tablespoon, melted|
|Vegetable cooking spray||1 Tablespoon|
|Instant nonfat dry milk powder||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Bananas||2 Medium, peeled and sliced|
Combine crumbs and margarine, mixing well.
Firmly press crumb mixture evenly over bottom of a 9-inch pieplate that has been coated with cooking spray.
Bake at 350° for 10 minutes.
Set aside, and cool completely.
Combine milk powder, cornstarch, cocoa, and sugar in a medium saucepan.
Stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute, stirring constantly.
Remove from heat stir in vanilla.
Let cool 10 minutes, stirring occasionally.
Arrange banana slices over prepared crust.
Spoon cocoa mixture over bananas.
Cover and chill at least 8 hours.