Banana Cream Pie with Chocolate Cookie Crust

Preheat the oven to 400°F.

In food processor, process cookies and 2 tablespoons brown sugar until finely ground.

Add melted butter and 1/4 cup of milk and process until completely moistened.

Oil a 9-inch non-stick or glass pie plate.

Using wet fingers, press crumb mixture evenly into bottom and up sides of pie plate.

Bake 10 minutes. If crust rises during baking, use the back of a spoon to push the crust back into shape. Cool on a wire rack.

In medium saucepan, combine remaining 1/2 cup brown sugar, cornstarch, nutmeg and salt.

Whisk remaining 2 1/2 cups of milk into sugar mixture until well combined.

Bring to a boil over medium heat.

Simmer, whisking constantly, for 1 minute or until thickened.

Remove from heat and stir in vanilla.

Set aside to cool to room temperature.

Thinly slice bananas.

Fold all but 1 cup of bananas into cooled pudding.

Spoon filling into cool pie shell, smoothing the top.

Arrange remaining 1 cup banana slices in a decorative pattern on top of pie.

In small saucepan, melt jam over medium heat.

Brush melted jam over banana slices. Refrigerate until serving time.