Heat oven to 450 degrees F. Prepare pie crust as directed on package for unfilled 1 crust pie using 9 inch pie pan. Bake at 450 for 9 to 11 minutes or until golden brown. Cool completely.
In medium saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook over medium heat until mixture boils and thickens, about 15 minutes, stirring frequently.
Boil 2 minutes, stirring constantly. Gradually stir 1/4 cup of hot mixture into egg yolks; return egg mixture to saucepan. Cook until mixture it bubbly, stirring constantly.
Remove from heat; stir in margarine and vanilla. Reserve 1/4 cup filling. Press plastic wrap onto top of hot filling in saucepan and reserved 1/4 cup filling. Refrigerate 1 hour.
Place bananas in bottom of cooled crust. Pour cooled filling over bananas. In small bowl, beat whipped cream and powdered sugar until stiff peaks form. Spread over filling.
Spoon reserved 1/4 cup filling by teaspoonfuls over whipping cream. With knife, swirl in circular pattern to marble. Refrigerate 4 hours or until set. Store in refrigerator. Makes 8-10 servings.
By Robin from Washington, IA
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