Banana Cream Pie with Cookie Crust

CREAM OF THE CROP

The only thing better than a fresh banana cream pie? A banana cream pie whose crust is a giant chocolate chip cookie!! This is a fun recipe, great for parties, always a hit at a summer cookout or picnic.

Creamy vanilla custard studded fresh sliced bananas, cupped inside a chocolate chip cookie shell, and slathered with luscious whipped cream. You are gonna love it!

Banana Cream Pie with Chocolate Chip Cookie Crust
Based on a recipe from an issue of Bon Appétit, many moons ago

1 pound semisweet chocolate chip cookie dough
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks
2 1/3 cups whole milk
2 tablespoons unsalted butter
1 tablespoon dark rum
2 teaspoons vanilla extract
3 medium bananas, peeled, cut into 1/2-inch thick slices
1 cup chilled whipping cream

Spray a 9″ pie dish with nonstick spray. Arrange about 3/4 of the cookie dough in the pie dish and press it evenly onto the bottom and up the sides, building a ridge over the lip of the dish. Sprinkle the walnuts, pressing them into the dough. Prick the dough all over with a fork, and freeze the dough for 1 hour.

Position the rack in the bottom third of your oven. and preheat to 350 degrees. Remove the cookie crust from the freezer. Spray a large piece of tin foil with nonstick spray, and cover the pie crust with it, sprayed-side-down. Fill with pie weights or dry beans. Bake the crust for 25 minutes. Remove from the oven, remove the pie weights or beans, and the tin foil. Allow to cool completely.

In a large, heavy saucepan, whisk together sugar, cornstarch, and salt. Whisk in the egg yolks, and gradually add the milk, continuing to mix until smooth. Whisk over medium-high heat until the custard thickens and boils (about 6 minutes). Remove from the heat and add the butter, rum, and vanilla. Cool to lukewarm.

Spread 1 cup of the custard into the crust. Top with the bananas. Cover the bananas with the rest of the custard. Chill the pie for 2 hours.

Next, beat the whipped cream. Spread over the pie, and chill again for 1-8 hours.