Choco-Banana Cream Pie

One 9 inch refrigerated pie crust

4 oz bittersweet chocolate

2 pkg (3.4 oz each) chocolate cook and serve pudding mix

3 cups milk

3 bananas, coarsely mashed

1 cup heavy cream

2 Tbsp powdered sugar

Heat oven to 450.  Unroll crust into 9 inch pie pan.  Crimp edges.  Prick bottom with fork.  Bake for 9 – 11 minutes.  Let cool.  Meanwhile, finely chop 1 ounce of chocolate; set aside for garnish.  Coarsely chop remaining 3 oz of chocolate and place in a nonstick saucepan along with pudding mixes.  Slowly stir in milk.  Cook over medium heat, stirring constantly until the mixture reaches a full boil and is very thick.  Remove from heat and quickly stir in mashed bananas.  Pour into the cooled 9 inch pie shell.  Cover filling directly with waxed paper to prevent skin from forming and refrigerate until set, 4 hours or overnight. To serve pie, remove and discard waxed paper.  In medium size bowl, beat cream and powdered sugar until stiff.  Spreak over pie filling and sprinkle reserved finely chopped chocolate over whipped cream.  Garnish with additional banana slices.

Serves 8