Chocolate Chip Banana Cream Pie

Ingredients

• 1 (18 ounce) can refrigerated chocolate chip cookie dough

• 1/3 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 1/3 cups milk
• 5 egg yolks, lightly beaten
• 2 tablespoons butter or margarine
• 2 teaspoons vanilla, divided
• 3 medium firm bananas
• 1 1/2 cups whipping cream
• 3 tablespoons confectioners' sugar

Directions

1. 1

   Cut cookie dough in half widthwise.

2. 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. 3

   Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate.

4. 4

   Bake at 375 degrees for 11-12 minutes or until lightly browned.

5. 5

   Cool on wire rack In a saucepan, combine the sugar, cornstarch and salt.

6. 6

   Stir in milk until smooth.

7. 7

   Cook and stir over medium-high heat until thickened and bubbly.

8. 8

   Reduce heat; cook and stir 2 minutes longer.

9. 9

   Remove from heat.

10. 10

    Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.

11. 11

    Bring to a gentle boil; cook and stir 2 minutes longer.

12. 12

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

13. 13

    Spread 1 cup filling into prepared crust.

14. 14

    Slice bananas; arrange over filling.

15. 15

    Pour remaining filling over bananas.

16. 16

    Refrigerate 2 hours or until set.

17. 17

    In a chilled mixing bowl; beat cream until it begins to thicken.

18. 18

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

19. 19

    Spread over pie.

20. 20

    Refrigerate for 1 hour or until chilled.

21. 21

    Refrigerate leftovers.