Banana Cream Pie with Oatmeal Crust

This is not the place for your overripe bananas.
This is where you will need just ripe bananas.
Firm, no green on the peel, just-ripe, bananas.

I have used my “Oatmeal Chocolate Chip Cookie that just happens to be Wheat Free”, recipe for the crust.  I did not put chocolate chips into them, I sprinkled them over the crust after it was baked.

This came about because someone didn’t want to bother me with a birthday cake.
They said they wanted an oatmeal chocolate chip cookie, knowing full well that I would never take it that easy on myself.
And something about banana cream pie.

You could also use a vanilla wafer crumb crust, (with wheat) which is pretty classic for a banana cream pie.

For the Wheat Free Oatmeal cookie Crust

250g wheat free Oatmeal Cookies, about 7-8 by my recipe, to equal 2 cups crumbs.
¼ cup (57g) unsalted butter, melted
¼ cup (40g) chocolate chips- optional

Break up the cookies to fit in a food processor, or crush them very finely.
Add the melted butter and combine well.
Put the crumbs into a 9” (23cm) deep dish pie pan and press in firmly with the back of a large spoon, or similar.
Bake at 350°F (180°C) for 10-12 mins

      How to Make my Banana Cream Pie with Oatmeal Crust

In a medium saucepan, combine the sugars, cornstarch, salt and the rest of the milk.
Bring to a boil and cook, stirring for a few minutes until thick.

While stirring, preferably with a whisk, add the egg mixture all at once, into the thickened cornstarch mixture.
Cook on medium heat for about 5 minutes.
When you see wisps of steam, the eggs are just about cooked.
If it does boil a bit, it’s ok because the cornstarch will keep the eggs from separating, but stop the cooking at that point.

Remove it from the heat and stir in the butter and vanilla.

Set this aside to cool a bit before you pour it over the chocolate chips. 
You can set the pot in cold water if you would like, but stir the pudding occasionally either way so a pudding “film” doesn’t form.

When you can touch the pot, it will be cool enough to pour into the crust.
Place plastic wrap directly on the pudding, and refrigerate until firm. 
About 3 hours.

Refrigerate another hour before slicing with a serrated knife.

If this is going somewhere and you don’t have the luxury of serving it right after you have topped it, make sure all of the bananas are covered with whipped cream so you don’t have little oxidized bananas peeking out, or quickly dip them in pineapple juice.  Lemon juice may be a bit strong, but if that is what you have, then go lightly.

Keep refrigerated.