OREO Banana Cream Pie
12 servings
4h 30min Cook
Ingredient List
- 20 OREO Cookies, finely crushed (about 1-3/4 cups)
- ¼ cup butter, melted
- 3 cups half-and-half
- 2 egg yolks
- ½ cup sugar
- ⅓ cup cornstarch
- 1 tsp. vanilla
- 2 Tbsp. butter, cut into small pieces
- 3 ripe, but firm bananas, sliced
- 1 cup thawed frozen whipped topping
- Additional OREO Cookies, for garnish
Nutritional Information
| Calories | 320 |
| Total fat | 19g |
| Saturated fat | 11g |
| Cholesterol | 75mg |
| Sodium | 180mg |
| Total Carbohydrate | 38g |
| Dietary fiber | 1g |
| Total sugars | 25g |
| Protein | 4g |
| Calcium | 8% DV |
| Iron | 8% DV |
- 1Combine crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
- 2Add half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
- 3Place half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
- 4Refrigerate 4 hours or until set. Top with whipped topping just before serving. Garnish with OREO Cookies.