Banana Cream Pie (option 2)

By draingal

Ingredients

• 22 chocolate wafer cookies, finely crushed
• 4 tbsp. butter, melted
• 1/2 cup sugar
• 1/3 cup cornstarch
• 2 1/2 cups milk
• 5 egg yolks
• 1 1/2 tsp. vanilla
• 3 large ripe bananas
• 1 1/2 cup light frozen whipped topping

Details

Preparation time 20mins

Preparation

Step 1

Heat oven to 350 degree. In a bowl, mix cookie crumbs with melted butter until mixture is moistened. Press into the bottom and up the sides of a 9" pie plate. Bake for 10 minutes; let cool completely.

Mix sugar and cornstarch in a heavy saucepan. Add milk and cook over medium heat, stirring continuously for 5 minutes, until thickened.

Whisk egg yolks in a small bowl. Stir in 1 cup of the hot milk mixture. Stir yolk mixture back into saucepan. Cook, stirring, over medium heat for 4 to 5 minutes until mixture boils and is very thick. Scrape into a large bowl and stir in vanilla. Place plastic wrap directly on the surface; let cook for 15 minutes.

Slice 1 banana; place slices on the crust. Mash another banana; stir into custard and pour into crust. Place plastic wrap on top of filling; refrigerate for at least 6 hours.
To serve, swirl whipped topping on pie. Garnish with remaining banana if desired.