Banana Cream Pie With Chocolate Cookie Crust
Servings 6-8
INGREDIENTS:
1 (16-1/2 ounce) tube refrigerated chocolate chip cookie dough (such as Pillsbury refrigerated cookie dough, you will only use half of the cookie dough, save remaining half for another time)
1/2 cup plus 2 tablespoons sugar
1/4 cup cornstarch
pinch salt (about 1/8 teaspoon)
1-1/3 cups light cream
1 cup milk (for an extra creamy filling use all light cream)
5 egg yolks, lightly beaten
1 teaspoon banana extract
1 teaspoon vanilla
2 tablespoons butter
3 medium firm bananas
sweetened whipped cream
INSTRUCTIONS:——————————————-
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 or place in freezer).
Press dough onto the bottom and up the sides of an ungreased deep-dish 9-inch pie plate.
Bake at 375 degrees F for 11-12 minutes or until lightly browned; cool completely on a wire rack.
In a large heavy-bottomed saucepan combine the sugar, cornstarch and salt.
Stir in light cream and milk until smooth; cook and stir over medium-high heat until thickened and bubbly.
Reduce heat and cook stirring 2 minutes longer; remove from the heat then stir in banana and vanilla extract.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly; bring to a gentle boil then cook stirring 2 minutes longer.
Remove from the heat and stir in butter.
Spread 1 cup filling into prepared crust.
Slice bananas; arrange over filling.
Pour remaining filling over bananas.
Refrigerate for 2 hours or until set.
Spread sweetened whipped cream over cooled pie.
Refrigerate leftovers.
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