Black-Bottom Banana Cream Pie

So although this one is seemingly out of season for Thanksgiving - all I have to say is this: is any pie really ever out of season? I think not. And besides you can get awesome bananas all year long. But if it bothers you, just save the recipe until spring.

1 9 inch Pastry Crust
3 Tbsp Cornstarch, divided
2 Tbsp Sugar
2 Tbsp Unsweetened Cocoa
Dash of Salt
1 1/3 cups Milk, divided
1 oz Semisweet Chocolate, chopped
1/2 cup Sugar
1/4 tsp Salt
2 Large Eggs
1 Tbsp Butter
2 tsp Vanilla
2 oz Block-style Cream Cheese
2 Cups Sliced Bananas (about 2 lg bananas)
1 1/2 cups Whip Cream
Chocolate Curls (optional for garnish)

1. Prepare and bake pie crust. Cool completely.

2. Combine 1 Tbsp cornstarch, 2 Tbsp sugar, cocoa and dash of salt in a small heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low, cook one minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

3. Combine 2 Tbsp cornstarch, 1/2 cup sugar, 1/4 tsp salt, eggs, 1 cup milk, and butter in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese and beat just until blended. stir in remaining custard.

4. Arrange sliced bananas on top of chocolate layer, spoon custard over bananas. Press plastic wrap onto surface of the custard and chill for 4 hours. Remove plastic wrap, spread whip cream over custard, garnish with chocolate curls and chill until ready to serve.