Banana cream pie from scratch

this is what Lann requested instead of cake for his birthday. It was the first time i'd made one from scratch.  It took awhile but boy was it thrilling when it all came together nicely:)

ingredients:

8 tablespoons cornstarch

1 1/4 cups sugar

4 eggs, slightly beaten

4 cups cold milk

2 tablespoons butter

2 teaspoons vanilla

1 pinch salt

3 bananas, sliced diagonally

Directions:

ingredients for 10" BAKED pie shell.

MIX cornstarch, sugar, salt.

ADD to COLD milk in a medium size saucepan.

STIR to dissolve.

Cook mixture over MEDIUM heat (Stir constantly to prevent scorching) until bubbly.

Pour 1/4 of the hot mixture into beaten eggs.

Mix thoroughly.

Return mixture to the saucepan.

Continue cooking until mixture comes back to"bubbling" and is thick.

Blend in butter and vanilla.

Pour half of the mixture into 10" baked pie shell.

Cover the top with sliced bananas.

Pour remainder of the mixture on top of the bananas.

Let the filling cool-- then refrigerate until firm.

Top the pie with sweetened whipped cream and serve!

Oreo Stuffed Chocolate Chip Cookies

Ingredients

• 2 sticks softened butter
• 3/4 Cup packed light brown sugar
• 1 Cup granulated sugar
• 2 large eggs
• 1 Tablespoon pure vanilla
• 3 1/2 Cups all purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 10 oz bag chocolate chips
• 1 bag Oreo Cookies, I used the double stuff 

Directions

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 2 dozen VERY LARGE Cookies