Chocolate Chip Banana Cream Pie |
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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 8 |
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A rich dessert using cookie dough for the base. From Country Woman Magazine, which won grand prize. Prep time includes chilling time. Ingredients:
1 (18 ounce) can refrigerated chocolate chip cookie dough |
1/3 cup sugar |
1/4 cup cornstarch |
1/8 teaspoon salt |
2 1/3 cups milk |
5 egg yolks, lightly beaten |
2 tablespoons butter or 2 tablespoons margarine |
2 teaspoons vanilla, divided |
3 medium firm bananas |
1 1/2 cups whipping cream |
3 tablespoons confectioners' sugar |
Directions:
1. Cut cookie dough in half widthwise.
2. Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use).
3. Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate.
4. Bake at 375 degrees for 11-12 minutes or until lightly browned.
5. Cool on wire rack In a saucepan, combine the sugar, cornstarch and salt.
6. Stir in milk until smooth.
7. Cook and stir over medium-high heat until thickened and bubbly.
8. Reduce heat; cook and stir 2 minutes longer.
9. Remove from heat.
10. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
11. Bring to a gentle boil; cook and stir 2 minutes longer.
12. Remove from the heat; stir in butter and 1 teaspoon vanilla.
13. Spread 1 cup filling into prepared crust.
14. Slice bananas; arrange over filling.
15. Pour remaining filling over bananas.
16. Refrigerate 2 hours or until set.
17. In a chilled mixing bowl; beat cream until it begins to thicken.
18. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
19. Spread over pie.
20. Refrigerate for 1 hour or until chilled.
21. Refrigerate leftovers.
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