CHOCOLATE CHIP BANANA CREAM PIE
A rich dessert using cookie dough for the base. From Country Woman Magazine, which won grand prize. Prep time includes chilling time.
Provided by Martina
Categories Pie
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut cookie dough in half widthwise.
- Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use).
- Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate.
- Bake at 375 degrees for 11-12 minutes or until lightly browned.
- Cool on wire rack In a saucepan, combine the sugar, cornstarch and salt.
- Stir in milk until smooth.
- Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes longer.
- Remove from heat.
- Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from the heat; stir in butter and 1 teaspoon vanilla.
- Spread 1 cup filling into prepared crust.
- Slice bananas; arrange over filling.
- Pour remaining filling over bananas.
- Refrigerate 2 hours or until set.
- In a chilled mixing bowl; beat cream until it begins to thicken.
- Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
- Spread over pie.
- Refrigerate for 1 hour or until chilled.
- Refrigerate leftovers.
Nutrition Facts : Calories 853.1, Fat 50.3, SaturatedFat 25.3, Cholesterol 282.7, Sodium 329.9, Carbohydrate 92.4, Fiber 2.9, Sugar 22.5, Protein 10.8
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