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Ingredients
| vanilla wafers: 12 oz |
| salted butter: 1/2 cup (melted) |
| bananas: 2 (sliced) |
| granulated sugar: 3/4 cup |
| all-purpose flour (unsifted): 1/3 cup |
| eggs: 2 (large) |
| eggs: 4 (yolks) |
| 2% milk: 2 cups |
| vanilla extract: 2 tsp |
| eggs: 4 (whites) |
| granulated sugar: 1/2 cup |
Banana Pudding Pie
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
24 min -
Servings
8 serving(s)
Tags
- Reserve 30 vanilla wafers.
- Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
- Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
- Bake at 350°F for 10-12 minutes or until lightly browned.
- Cool on a wire rack for 30 minutes.
- When completely cool, arrange banana slices in the crust.
- Vanilla Cream Filling: In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
- Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
- Remove from heat and add vanilla.
- Pour half of the vanilla cream filling over the bananas.
- Layer 20 vanilla wafers on top of the filling.
- Pour the remaining filling over the wafers.
- Meringue: Beat the egg whites on high speed with a mixer until foamy.
- Add the sugar, 1 T at a time, and beat until stiff peaks form.
- Spread the meringue evenly over the filling and be sure to seal the edges.
- Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
- Cool on a wire rack for 1 hour or until completely cool.
- Coarsely crush the remaining 10 wafers and garnish the top of the pie.
- Chill for 4 hours before serving.