Chocolate Chip Banana Cream Pie

Chocolate Chip Banana Cream Pie might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains roughly 7g of protein, 33g of fat, and a total of 588 calories. For $1.17 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of confectioners' sugar, egg yolks, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 35 minutes. This recipe is liked by 112 foodies and cooks. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Banana Cream Pie Chocolate Chip Cookies, Banana Chocolate Chip Ice Cream, and White Chocolate Banana Cream Pie {#PiDay Pie Party} are very similar to this recipe.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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-in. 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 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 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. Yield: 6-8 servings. Originally published as Chocolate Chip Banana Cream Pie in Country WomanMay/June 2003, p29 Print Add to Recipe Box Email a Friend

 

Step by step:

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-in. pie plate.

4. Bake at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack.

5. 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.

6. 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.

7. Remove from the heat; stir in butter and 1 teaspoon vanilla.

8. Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling.

9. Pour remaining filling over bananas. Refrigerate for 2 hours or until set.

10. In a large bowl, beat cream until it begins to thicken.

11. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.

12. Spread over pie. Refrigerate for 1 hour or until chilled.

Nutrition Information:

covered percent of daily need