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    Banana Pudding Pie

    Source of Recipe

    From "The Southern Living Party Cookbook"

    Recipe Introduction

    "Just when we thought there would never be anything more amazing than banana pudding, here comes this new kid on the block. Pull out your ripest bananas and put your diet on hold. This pie is destined to be a classic."

    List of Ingredients

    Crust:
    ◦  1 (12-ounce) package vanilla wafers
    ◦  cup (4 ounces) salted butter, melted
    ◦  2 large bananas, sliced

    Vanilla Cream Filling:
    ◦  cup granulated sugar
    ◦  ⅓ cup all-purpose flour
    ◦  2 large eggs
    ◦  4 large egg yolks
    ◦  2 cups whole milk
    ◦  2 tsp vanilla extract

    Meringue Topping:
    ◦  4 large egg whites
    ◦  cup granulated sugar

    Recipe

    Prepare the Crust:
    Preheat the oven to 350 F. Set aside 20 vanilla wafers; pulse the remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Should yield about 2 cups.) Stir together the crushed vanilla wafers and butter until blended. Firmly press on the bottom and up the sides of a 9-inch pie plate.

    Bake in the preheated oven for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool. Arrange the banana slices evenly over the bottom of the cooled crust.

    Prepare the Vanilla Cream Filling:
    Whisk together the granulated sugar, flour, eggs, egg yolks, and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (The mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat, and stir in the vanilla. Spread half of the hot filling over the bananas; top with the reserved 20 vanilla wafers. Spread the remaining hot filling over the vanilla wafers. (Filling will be about inch higher than the top edge of the crust.)

    Prepare the Meringue Topping:
    Beat the egg whites with an electric mixer at high speed until foamy. Add the sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves. Spread the meringue evenly over the hot filling, sealing the edges.

    Bake in the preheated oven for 10 to 12 minutes or until golden brown. Remove from the oven, and let cool 1 hour on a wire rack or until completely cool. Chill 4 hours.


    Serves 8

 

 

 


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