Chocolate Chip Banana Cream Pie |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This rich treat is a hit every time I serve it. The chilled filling, brimming with bananas, is refreshing, and the cookie crust provides a chocolaty crunch. Even a small slice will satisfy the biggest sweet tooth. Ingredients:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough |
1/3 cup sugar |
1/4 cup cornstarch |
1/8 teaspoon salt |
2-1/3 cups 2% milk |
5 egg yolks, lightly beaten |
2 tablespoons butter |
2 teaspoons vanilla extract, divided |
3 medium firm bananas |
1-1/2 cups heavy whipping cream |
3 tablespoons confectioners' sugar |
Directions:
1. Cut cookie dough in half widthwise. Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use).
2. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack.
3. In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla.
4. Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set.
5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled. Yield: 6-8 servings.
|
|