Chocolate Cookie Crust Banana Cream Pie
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Dark Brown Sugar6 tbsps
Unsalted Butter (melted)3 cups
Whole Milk4 large
Egg Yolk2 tbsps
Sugar1 cup
Cornstarch1 tsp
SaltDirections:
1
Make the crust: Preheat oven to 350 degrees F
2
Melt butter and sugar together in a saucepan over medium heat
3
Gradually add cookie crumbs and stir to combine well
4
Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish
5
Bake crust 10 to 12 minutes
6
Cool completely
7
For filling: Heat the milk over medium heat until warmed, but not boiling
8
Beat the yolks in a large bowl
9
Slowly whisk the warm milk into the yolks and add the vanilla
10
Whisk sugar, cornstarch, and salt together in heavy medium saucepan
11
Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens and you can see the tracks from the whisk in the bottom of the pan, about 6 minutes
12
Remove from heat
13
Transfer custard to large bowl and fold in bananas; cover bowl with plastic wrap and cool custard completely in refrigerator, about 1 1/2 hours
14
When custard has chilled, make topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form
15
Fold in most of the remaining chocolate cookie crumbs, reserving a few for garnish
16
Stir custard to loosen, if necessary
17
Spread over bottom of prepared crust
18
Top with whipped cream mixture
19
Refrigerate until ready to serve
20
Scatter remaining chocolate crumbs over top just before serving