Chocolate Chip Banana Cream Pie

Name: Chocolate Chip Banana Cream Pie
Prep time: 30 min
Total time: 30 min
Yield: 8
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

By TAMMY WADE
@Tammywade

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

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

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
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How to Make Chocolate Chip Banana Cream Pie

Step-by-Step

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.
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.
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.
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!

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