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Chocolate Chip Banana Cream Pie

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“A rich dessert using cookie dough for the base. From Country Woman Magazine, which won grand prize. Prep time includes chilling time.”
READY IN:
4hrs 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cookie dough in half widthwise.
  2. Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use).
  3. Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate.
  4. Bake at 375 degrees for 11-12 minutes or until lightly browned.
  5. Cool on wire rack In a saucepan, combine the sugar, cornstarch and salt.
  6. Stir in milk until smooth.
  7. Cook and stir over medium-high heat until thickened and bubbly.
  8. Reduce heat; cook and stir 2 minutes longer.
  9. Remove from heat.
  10. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
  11. Bring to a gentle boil; cook and stir 2 minutes longer.
  12. Remove from the heat; stir in butter and 1 teaspoon vanilla.
  13. Spread 1 cup filling into prepared crust.
  14. Slice bananas; arrange over filling.
  15. Pour remaining filling over bananas.
  16. Refrigerate 2 hours or until set.
  17. In a chilled mixing bowl; beat cream until it begins to thicken.
  18. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
  19. Spread over pie.
  20. Refrigerate for 1 hour or until chilled.
  21. Refrigerate leftovers.

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