Best Chocolate Cookie Crust Banana Cream Pie Recipes

Banana Cream Pie with Chocolate-Chip-Cookie Crust image

Yield Makes 8 servings

Number Of Ingredients 15

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

Steps:

Spray 9-inch-diameter glass pie dish with nonstick spray. 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.Position rack in bottom third of oven and preheat to 350°F. Fold 36-inch-long piece of foil lengthwise into thirds, forming 36x4-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.
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 6 minutes. Remove from heat. Whisk in butter, rum, and 1 teaspoon vanilla. Transfer to large bowl; cool to lukewarm, whisking occasionally, about 45 minutes.
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. Beat cream, powdered sugar and remaining 1 teaspoon vanilla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 and up to 8 hours. Garnish pie with chocolate curls, if desired. Cut into wedges and serve.

Chocolate Cookie Crust Banana Cream Pie image

Provided by Dave Lieberman

Categories dessert

Time 2h12m

Yield 10 servings

Number Of Ingredients 13

2 cups coarse chocolate cookie crumbs, plus 1/4 cup for topping
1/4 cup dark brown sugar
6 tablespoons unsalted butter, melted
3 cups whole milk
4 large egg yolks
1 teaspoons vanilla extract
1/2 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
4 ripe bananas (about 1 1/2 pounds total), peeled, halved lengthwise, and sliced 1/4-inch thick
1 cup heavy cream, whipped to soft peaks
2 tablespoons sugar
A few drops vanilla extract

Steps:

Make the crust:
Preheat oven to 350 degrees F.
Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely.
For filling:
Heat the milk over medium heat until warmed, but not boiling. Beat the yolks in a large bowl. Slowly whisk the warm milk into the yolks and add the vanilla. Whisk sugar, cornstarch, and salt together in heavy medium saucepan. Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens and you can see the tracks from the whisk in the bottom of the pan, about 6 minutes. Remove from heat. Transfer custard to large bowl and fold in bananas; cover bowl with plastic wrap and cool custard completely in refrigerator, about 1 1/2 hours.
When custard has chilled, make topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form. Fold in most of the remaining chocolate cookie crumbs, reserving a few for garnish.
Stir custard to loosen, if necessary. Spread over bottom of prepared crust. Top with whipped cream mixture. Refrigerate until ready to serve. Scatter remaining chocolate crumbs over top just before serving.