Banana Pudding Pie
(Courtesy of Southern Living Magazine)
1, 12-oz box vanilla wafers, divided
1/2 cup butter, melted
1-1/4 cups sugar, divided
1/3 cup all-purpose flour
6 large eggs, 4 of which are separated
2 cups milk
2 tsp vanilla extract
2 large bananas, sliced
Preheat oven to 350°F.
Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (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.
Bake for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
Prepare filling by whisking 3/4 cup sugar, 1/3 cup flour, 2 eggs, 4 egg yolks and 2 cups 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. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately
Arrange banana slices evenly over bottom of crust. Spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about 1/4 of an inch higher than top edge of crust.)
Beat 4 egg whites at high speed with an electric mixer until foamy. Add 1/2 cup sugar, 1 Tbs at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
Bake for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours before serving.
1, 12-oz box vanilla wafers, divided
1/2 cup butter, melted
1-1/4 cups sugar, divided
1/3 cup all-purpose flour
6 large eggs, 4 of which are separated
2 cups milk
2 tsp vanilla extract
2 large bananas, sliced
Preheat oven to 350°F.
Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (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.
Bake for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
Prepare filling by whisking 3/4 cup sugar, 1/3 cup flour, 2 eggs, 4 egg yolks and 2 cups 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. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately
Arrange banana slices evenly over bottom of crust. Spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about 1/4 of an inch higher than top edge of crust.)
Beat 4 egg whites at high speed with an electric mixer until foamy. Add 1/2 cup sugar, 1 Tbs at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
Bake for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours before serving.
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