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Banana Cream Pie With Chocolate-Chip-Cookie Crust

Recipe By :Bon Appétit, April 2001
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Pies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
Nonstick vegetable oil spray
1 pound purchased frozen semisweet
chocolate chip cookie dough --thawed
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks
7 cups whole milk
2 tablespoon unsalted butter - (1/4 stick)
1 tablespoon dark rum
2 teaspoons vanilla extract
3 medium bananas --peeled, and
cut into 1/2"-thick slices
1 cup chilled whipping cream
2 tablespoon powdered sugar
Chocolate curls --(optional)

Spray 9-inch-diameter glass pie dish with nonstick spray. Arrange 3/4
of cookie dough in prepared dish (reserve remaining dough for another
use). Press dough evenly onto bottom and up sides of dish, building
high-standing dough edge on rim of dish. Sprinkle with 1/2 cup nuts;
press nuts into dough. Pierce dough all over with toothpick. Freeze
crust 1 hour.

Position rack in bottom third of oven and preheat to 350 degrees.
Fold 36-inch-long piece of foil lengthwise into thirds, forming 36- by
4-inch strip. Place pie dish on baking sheet. Stand foil strip
snugly around dish, protecting outer edge of crust; secure overlap
with paper clip. Bake crust until golden and dry to touch, about 25
minutes. Cool completely.

Meanwhile, whisk 1/3 cup sugar, cornstarch, and salt to blend in heavy
medium saucepan. Whisk in yolks; gradually add milk, whisking until
smooth. Whisk over medium-high heat until custard thickens and boils,
about 6 minutes. Remove from heat. Whisk in butter, rum, and 1
teaspoon vanilla. Transfer to large bowl; cool to lukewarm, whisking
occasionally, about 45 minutes.

Spread 1 cup custard in crust. Top with 3 sliced bananas, then
remaining custard, covering bananas completely. Chill pie until
filling sets, about 2 hours. Beat cream, powdered sugar and remaining
1 teaspoon vanilla in medium bowl to peaks. Spread cream over pie.
Refrigerate at least 1 and up to 8 hours. Garnish pie with chocolate
curls, if desired. Cut into wedges and serve.

This recipe yields 8 servings.

Formatted for MC6 05-07-2001 by Joe Comiskey -



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