Ingredients: |
Ingredients: Crust:
12 oz box vanilla wafers, divided (Another box needed to put around pie's edge)
1/2 cup butter, melted
Filling and meringue:
2 large bananas, sliced
1/2 & 3/4 cups sugar, divided
1/3 cup flour
2 large eggs
4 eggs, separated
2 cups milk
2 tsp vanilla
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Directions: |
Directions:Crust: Reserve 30 whole vanilla wafers, then pulse remaining wafers in a food processor 8-10 times or until coarsely crushed (should yield @ 2 1\2 cups of crumbs). Stir together crushed wafers and butter until blended. Firmly press in bottom, up sides and onto lip of 9" pie plate. Bake at 350º for 10-12 minutes or until lightly browned. Remove to wore rack to completely cool, @ 30 minutes. Filling: Arrange banana slices evenly over bottom crust. Whisk together sugar, flour, 2 eggs, 4 egg yolks and 2 cups milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8-10 minutes or until mixture reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to form soft peaks when whisk is lifted.) remove from heat and stir in vanilla. Spread half of the filling over the bananas. Top with 20 of the reserved wafers. Spread remaining filling over wafers. (Filling will be @ 1/4" higher than the top edge of the crust.) Meringue: Beat egg whites at high speed until foamy. Add 1/2 cup sugar, 1 TBSP at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing edges. Bake for 10-12 minutes or until golden brown. Remove from oven and let cool. Coarsely crush remaining 10 wafers and sprinkle evenly over the top of pie. Chill 4 hours. (Extra vanilla wafers can be tucked around the edges before baking the meringue) |
This recipe for Banana Pudding Pie is from