Chocolate Banana Cream Pie

By kdet

Ingredients

• Crust
• 3 cups Mother’s Fudge Cookie crumbs (a little over 1/2 the package)
• 2 Tablespoons sugar
• 6 Tablespoons unsalted butter, melted
• Filling
• 3/4 cup sugar
• 1/3 cup all purpose flour (or 3 Tablespoons cornstarch)
• 2 cups whole milk
• 2 Tablespoons unsalted butter, diced
• 1 teaspoon – 1 1/2 teaspoons vanilla extract (to taste, I like more vanilla but you may like less)
• 2 large bananas, sliced
• Topping
• banana slices
• hot fudge topping

Preparation

Step 1

Put the sugar, flour and kosher salt into a large saucepan. Whisk in the milk. Heat the mixture over medium heat until it begins to form bubbles and is warm.
In a small bowl, whisk 3 egg yolks. Take some of the heated milk and whisk it into the egg yolks.
Pour the egg yolk mixture back into the saucepan and whisk it in.
Heat it over medium heat while whisking for 8-10 minutes until thickened.
Pour the pudding into a large bowl and cover directly with plastic wrap. Refrigerate for a couple of hours.
While the pudding is chilling in the refrigerator, grind the cookies in the food processor into fine crumbs. Put the crumbs into a large bowl and add the sugar. Mix.
Pour melted butter over the crumbs and mix to coat all of the crumbs with butter.
Place the mixture into a 9 inch pie plate and press it down into the sides and bottom of the pie plate.
Bake the pie crust at 350 degrees for 10 minutes. Cool completely on a cooling rack before filling.
Slice the bananas and layer them on the bottom of the pie. Spread the pudding over the bananas. Smooth out the top of the pie.
Decorate with banana slices and drizzle with hot fudge. Enjoy!