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Chocolate Chip Banana Cream Pie

Total Time

Prep: 35 min. + chilling

Makes

8 servings

This rich treat is a hit every time I serve it. The chilled filling, brimming with bananas, is refreshing, and the cookie crust provides a chocolaty crunch. —Taylor Carroll, Parkesburg, Pennsylvania
Chocolate Chip Banana Cream Pie Recipe photo by Taste of Home

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2-1/3 cups 2% milk
  • 5 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract, divided
  • 3 medium firm bananas
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar

Directions

  1. Cut cookie dough in half widthwise. Let 1 portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use).
  2. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack.
  3. 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 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.
  4. Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set.
  5. In a large 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.

Nutrition Facts

1 piece: 481 calories, 30g fat (17g saturated fat), 182mg cholesterol, 205mg sodium, 48g carbohydrate (33g sugars, 2g fiber), 7g protein.

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