Chocolate Chip Banana Cream Pie - cooking recipe

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

Preparation

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