Banana Cream Pie with Chocolate-Chip-Cookie Crust

(from Lucianolinda’s recipe box)

Source: Woman's Day

Serves 8 people

Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

  • Nonstick vegetable oil spray
  • 1 lb. purchased frozen semisweet chocolate chip cookie dough, thawed
  • 1/2 cup chopped walnuts
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/8 tsp. salt
  • 5 large egg yolks
  • 2 1/3 cups whole milk
  • 2 Tbsp. (1/4 stick) unsalted butter
  • 1 Tbsp. dark rum
  • 2 tsp. vanilla extract
  • 3 medium bananas, peeled, cut into 1/2-inch thick slices
  • 1 cup chilled whipping cream
  • 2 Tbsp. powdered sugar
  • Chocolate curls (optional)

Directions

  1. Spray 9-inch diameter glass pie dish with nonstick spray.

  2. Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough for another use). Press dough evenly onto bottom and up sides of dish, building high-standing dough edge on rim of dish. Sprinkle with 1/2 cup nuts; press nuts into dough. Pierce dough all over with toothpick. Freeze crust 1 hour.

  3. Position rack in bottom third of oven and preheat to 350 degrees. Fold 36-inch long piece of foil lengthwise into thirds, forming 36 × 4-inch strip. Place pie dish on baking sheet. Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip. Bake crust until golden and dry to touch, about 25 minutes. Cool completely.

  4. Meanwhile, whisk 1/3 cup sugar, cornstarch and salt to blend in heavy medium saucepan. Whisk in yolks; gradually add milk, whisking until smooth. Whisk over medium-high heat until custard thickens and boils about 56 minutes. Remove from heat. Whisk in butter, rum and 1 tsp, vanilla. Transfer to large bowl; cool to lukewarm, whisking occasionally; about 45 minutes.

  5. Spread 1 cup custard in crust. Top with 3 sliced bananas, then remaining custard, covering bananas completely. Chill pie until filling sets, about 2 hours.

  6. Beat cream, powdered sugar and remaining 1 tsp. vanilla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 and up to 8 hours.

  7. Garnish pie with chocolate curls, of desired. Cut into wedges to serve.

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