Banana Cream Pie with a Chocolate Chip Crust - Cheyanne, Brooke & Halie

Ingredients:
1 lb. chocolate chip cookie dough
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup cornstarch
1/8 tsp salt
5 large eggs
2 1/3 cups whole milk
2 T butter
1 T water
2 tsps vanilla
3 medium bananas, cut into 1/2 inch slices
1 cup chilled whipping cream
2 T powdered sugar

Directions:
Spray 9 inch pie dish with nonstick spray. Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough) 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°. Fold 36 inch long piece of foil lengthwise into thirds, forming 36X4 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, water and 1 tsp 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 tsp vanilla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 hour.