Chocolate Chip Banana Cream Pie

By cwyorkiex3

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

Details

Adapted from tasteofhome.com

Preparation

Step 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).

• 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 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.