Chocolate Bananarama Cream Pie

By Joelene

Planning Tip: Can be made through Step 2 up to 1 day ahead.
Complete pie up to 3 hours before serving.

Ingredients

• 1/2 cup sugar
• 3 Tbsp cornstarch
• 2 cups whole milk
• Yolks of 3 large eggs
• 1 tsp vanilla extract
• 6 oz semisweet baking
• m chocolate, coarsely chopped
• One 6-oz ready-to-fill Oreo
• cookie crust
• 2 large, ripe bananas
• TOPPING
• 1 cup heavy (whipping)
• cream
• 1/3 cup fat-free caramel
• topping
• 1/2 cup almond toffee bits, plus
• extra for garnish

Preparation

Step 1

1. Whisk sugar and cornstarch in a
medium saucepan to blend. Gradually whisk in milk, then egg yolks.
Bring to a boil over medium heat,
stirring occasionally. Reduce heat to
low and, stirring gently, cook 2 minutes to cook yolks. Remove from
heat; stir in vanilla. Add chocolate;
let stand 1 minute to melt, then
whisk until blended. Refrigerate 15
minutes until slightly cooled.
2. Spread 1/3 cup chocolate custard
over bottom of crust. Peel and thinly slice bananas; arrange over custard. Spread with remaining custard. Place plastic wrap directly on
surface and refrigerate at least 5
hours or up to 1 day.
3. Up to 3 hours before serving:
Beat Topping ingredients in a medium bowl on high speed until stiff
peaks form when beaters are lifted.
Sprinkle 1/2 cup toffee bits over custard.' Drop dollops of topping on pie,
or scrape topping into a ziptop bag,
cut 112 in. off tip of 1 corner and pipe
a design on pie. To garnish, sprinkle
with additional toffee bits.