COOKIE-TOPPED BANANA CREAM PIE
Well, here's a scrumptious riff on the beloved banana-chocolate pairing! Who could say no to banana cream pie in a chocolate cookie crust?
Provided by My Food and Family
Categories Pie
Time 4h30m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Combine crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
- Add half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
- Place half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
- Refrigerate 4 hours or until set. Top with COOL WHIP just before serving. Garnish with vanilla creme-filled chocolate sandwich cookies.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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