Cocoa Puffs and Banana Pie

cocoa puffs and banana pie
Brian Woodcock

Chocolate pie receives a major facelift with the help of Oreos and Cocoa Puffs.

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Yields: 8 servings
Total Time: 8:40
Ingredients
1/2 c. (1 stick) unsalted butter, melted, more for pie plate
10 Oreo cookies, broken into pieces
4 c. Cocoa Puffs cereal, divided
2 tbsp. cornstarch
1/2 c. 1 tablespoon sugar, divided
1 1/2 c. whole milk
3 large egg yolks
6 oz. bittersweet chocolate, chopped
2 tsp. pure vanilla extract
1/2 tsp. salt
2 ripe bananas, sliced
2 c. heavy cream
Directions
  1. Butter a deep-dish 9-inch pie plate. Pulse cookies and 3 1/2 cups cereal in a food processor until finely crushed, 8 to 10 times. Add melted butter and process until combined, 30 seconds. Firmly press mixture into prepared pie plate. Freeze 30 minutes.
  2. Whisk together cornstarch and 1/2 cup sugar in a medium saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Continue cooking, whisking constantly, 1 minute. Remove from heat. Whisk in chocolate until smooth. Whisk in vanilla and salt.
  3. Arrange banana slices in chilled crust. Top with warm filling. Cover with plastic wrap, pressing it directly on the surface of the pudding; chill at least 8 hours and up to 24 hours.
  4. Beat cream and remaining 1 tablespoon sugar on medium-high speed with an electric mixer until soft peaks form, 1 to 2 minutes. Top pie with whipped cream. Garnish with remaining 1/2 cup Cocoa Puffs.

Tools you'll need: Pie plate ($8, )

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