Chocolate Chip Banana Cream Pie

TAMMY WADE

By
@Tammywade

An old favorite, with a new fangled twist! Found this recipe in an old Tast of Home magazine from 2007


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Ingredients

1 pkg
tube 18 oz. refrigerated chocolate chip cookie dough
1/3 c
sugar
1/4 c
corn starch
1/8 tsp
salt
2 1/3 c
milk
5
egg yolks, lightly beaten
2 Tbsp
butter
2 tsp
vanilla
3
medium bananas
1 1/2 c
heavy whipping cream
3 Tbsp
powdered sugar

Directions Step-By-Step

1
Cut cookie dough in half. Let one portion stand at room temperature for 5-10 minutes to soften (return other half to the refrigerator for another use). Press dough onto the bottom and up the sides of an ungreased 9" pie plate. Bake at 375* for 11-12 minutes or until lightly browned. Cool on a wire rack.
2
In a large 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 in a small amount of hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in butter and 1 teaspoon of vanilla.
3
Spread 1 cup filling into prepared crust. Slice bananas; arrange over the filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set.
4
In a chilled large mixing bowl, beat cream until it begins to thicken. Add powdered sugar, and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled. Refrigerate left overs. Enjoy!

About this Recipe

Course/Dish: Pies