Chocolate Chip Banana Cream Pie
1 tube (18 ounces) refrigerated chocolate chip cookie dough
1/3 cup sugar
¼ cup cornstarch
1/8 teaspoon salt
2 1/3 cups milk
5 egg yolks, lightly beaten
2 tablespoons butter or margarine
2 teaspoons vanilla extract, divided
3 medium firm bananas
1 ½ cups whipping cream
3 tablespoons confectioners’ sugar
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 for 11-12 minutes or until lightly browned. Cool on a 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 the heat. Stir a small amount of hot filling into egg yolks; return all to the 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 for 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.
Yields: 6 to 8 servings