Chocolate Chip Banana Cream Pie

A rich dessert using cookie dough for the base. From Country Woman Magazine, which won grand prize. Prep time includes chilling time.

• Ready In: 4 hrs 20 mins
• Serves: 6-8

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 2  tablespoons margarine
• 2  teaspoons vanilla, divided
• 3  medium firm bananas
• 1 1⁄2 cups  whipping cream
• 3  tablespoons confectioners' sugar

Directions

1. Cut cookie dough in half widthwise.
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. Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate.
4. Bake at 375 degrees for 11-12 minutes or until lightly browned.
5. Cool on wire rack In a saucepan, combine the sugar, cornstarch and salt.
6. Stir in milk until smooth.
7. Cook and stir over medium-high heat until thickened and bubbly.
8. Reduce heat; cook and stir 2 minutes longer.
9. Remove from heat.
10. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
11. Bring to a gentle boil; cook and stir 2 minutes longer.
12. Remove from the heat; stir in butter and 1 teaspoon vanilla.
13. Spread 1 cup filling into prepared crust.
14. Slice bananas; arrange over filling.
15. Pour remaining filling over bananas.
16. Refrigerate 2 hours or until set.
17. In a chilled mixing bowl; beat cream until it begins to thicken.
18. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
19. Spread over pie.
20. Refrigerate for 1 hour or until chilled.
21. Refrigerate leftovers.