Whether it’s having a slice at your favorite local diner or a sweet ending to a hearty holiday dinner, there’s something so nostalgic about it. At my own family’s gatherings there are usually no less than three different pies for dessert. All of which must be sampled.
I was always scared off from making pies. Mostly because I could never get the crust making down. I would either roll it too thin and have a super hard time getting it into the tin or it would completely fall apart.
Then last week a light bulb went off in my head. Wait a minute – I can make a COOKIE crust. YES. That I can do.
Nothing like chocolate cookies to save the day, amiright?
- 25 Oreo cookies
- ¼ cup (4 Tablespoons) unsalted butter, melted
- ¼ cup heavy cream
- ½ cup chocolate chips
- 4 egg yolks
- 1/3 cup cornstarch
- ½ cup granulated sugar
- ½ teaspoon salt
- 3 cups milk
- 2 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- 2 apple bananas (or 1 regular banana) cut into ¼ inch slices
- 1 ½ - 2 cups whipped cream
- Toasted coconut (optional)
- Preheat oven to 350 degrees F
- Place cookies in a food processor. Pulse until crumbs are formed. Pour crumbs into a large bowl. Add butter and mix until thoroughly combined. Pour mixture into a 9-inch pie pan. Press down the mixture evenly over the bottom of the pan and up the side of the pan.
- Bake for 6-8 minutes. Let cool on a wire rack.
- While crust is cooling, pour chocolate chips into a heatproof bowl. Heat heavy cream in a saucepan over medium high heat. When cream just comes to a bubble, pour over chocolate chips. Let sit 4-5 minutes. Whisk until smooth. Spread ganache evenly over the bottom of the crust. Refrigerate while you make the filling.
- In a large bowl, whisk egg yolks thoroughly. Set aside.
- In a large saucepan, whisk together cornstarch, salt, and sugar. Slowly whisk in the milk. Heat mixture over medium heat, whisking constantly. Once mixture comes up to a boil, let cook for 1 minute.
- Remove from heat and slowly add half of the mixture to the egg yolks, whisking to combine.
- Add egg mixture back to milk mixture and put back on the heat. Boil for 1 minute then remove from heat.
- Add butter and vanilla to mixture, stirring to combine. Let cool for 30-40 minutes.
- Remove crust from refrigerator. Place sliced bananas on the bottom of the crust. Pour filling evenly over the bananas. Cover the filling with plastic wrap and refrigerate for at least 2 hours. Top with whipped cream and toasted coconut (if desired).
Photos by Arbine Villanueva-Hoapili