Banana Cream Pie with Chocolate Chip Cookie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1/3 cup Granulated Pure Cane Sugar
1/4 cup cornstarch
1/8 teaspoon salt
2-1/3 cups 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 Pure Cane Powdered Sugar
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Directions: |
Directions:
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.
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.
Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set.
In a chilled 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. Refrigerate leftovers.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This is not an old recipe, but it is one that a lot of folks ask us to make.
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