COOKIE-TOPPED BANANA CREAM PIE

Cookie-Topped Banana Cream Pie image

Well, here's a scrumptious riff on the beloved banana-chocolate pairing! Who could say no to banana cream pie in a chocolate cookie crust?

Provided by My Food and Family

Categories Pie

Time 4h30m

Yield Makes 12 servings.

Number Of Ingredients 11

Ingredients

20 thin vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-3/4 cups)
1/4 cup butter, melted
3 cups half-and-half
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
1 tsp. vanilla
2 Tbsp. butter, cut into small pieces
3 ripe, but firm bananas, sliced
1 cup thawed COOL WHIP Whipped Topping
Additional thin vanilla creme-filled chocolate sandwich cookies, for garnish

Steps:

Combine crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
Add half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
Place half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
Refrigerate 4 hours or until set. Top with COOL WHIP just before serving. Garnish with vanilla creme-filled chocolate sandwich cookies.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g