This is a print preview of "Banana Cream Pie With Chocolate Chip Cookie Crust" recipe.

Banana Cream Pie With Chocolate Chip Cookie Crust Recipe
by Global Cookbook

Banana Cream Pie With Chocolate Chip Cookie Crust
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  Servings: 8

Ingredients

  • Nonstick vegetable oil spray
  • 1 lb purchased frzn semisweet chocolate chip cookie dough thawed
  • 1/2 c. minced walnuts
  • 1/3 c. sugar
  • 1/4 c. cornstarch
  • 1/8 tsp salt
  • 5 lrg egg yolks
  • 7 c. whole lowfat milk
  • 2 Tbsp. unsalted butter - (1/4 stick)
  • 1 Tbsp. dark rum
  • 2 tsp vanilla extract
  • 3 med bananas peeled, and cut into 1/2"-thick slices
  • 1 c. chilled whipping cream
  • 2 Tbsp. powdered sugar Chocolate curls (optional)

Directions

  1. 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 proportionately onto bottom and up sides of dish, building high-standing dough edge on rim of dish. Sprinkle with 1/2 c. nuts; press nuts into dough. Pierce dough all over with toothpick. Freeze crust 1 hour.
  2. Position rack in bottom third of oven and preheat to 350 degrees. Fold 36-inch-long piece of foil lengthwise into thirds, forming 36- by 4-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 till golden brown and dry to touch, about 25 min. Cold completely.
  3. Meanwhile, whisk 1/3 c. sugar, cornstarch, and salt to blend in heavy medium saucepan. Whisk in yolks; gradually add in lowfat milk, whisking till smooth. Whisk over medium-high heat till custard thickens and boils, about 6 min. Remove from heat. Whisk in butter, rum, and 1 tsp. vanilla. Transfer to large bowl; cold to lukewarm, whisking occasionally, about 45 min.
  4. Spread 1 c. custard in crust. Top with 3 sliced bananas, then remaining custard, covering bananas completely. Refrigeratepie till filling sets, about 2 hrs. Beat cream, powdered sugar and remaining 1 tsp. vanilla in medium bowl to peaks. Spread cream over pie. Chill at least 1 and up to 8 hrs. Garnish pie with chocolate curls, if you like. Cut into wedges and serve.
  5. This recipe yields 8 servings.