Ingredients: |
Ingredients: Pie:
1 (12 oz) box vanilla wafers, divided
1/2 cup butter, melted
2 large bananas, sliced
Meringue:
4 egg whites (keep the yolks for vanilla cream filling)
1/2 cup sugar
Vanilla Cream Filling:
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 tsp vanilla extract
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Directions: |
Directions:Pie:
1. Preheat oven to 350.
2. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 1/2 cups). Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate.
3. Bake 350º for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
4. Arrange banana slices evenly over bottom of crust.
5. Prepare vanilla cream filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be out 1/4 inches higher than top edge of crust).
6. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tbsp at a time, beating until stuff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
7. Bake 350º for 10 to 12 minutes or until golden brown. Remove from oven, let cool for an hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill for 4 hours.
Vanilla Cream Filling:
1. Whisk together the first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and sit in vanilla. Use immediately. |
This recipe for Banana Pudding Pie by Aunt Faye is from