Banana Pudding Pie
Adapted from Southern Living1 1/2 (12 oz) boxes vanilla wafers
3/4 cup butter melted
3 large bananas, sliced
4 egg whites
1/2 cup sugar
pinch of cream of tartar
For the Vanilla Cream Filling
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
1. Set aside about 40 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed (should yield about 3 cups). Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides onto the lip of a 9-inch pie plate.
2. Bake the crust at 350 degrees for 10-12 minutes or until lightly browned. Remove from the oven and allow the crust to cool for 30 minutes or until completely cool.
3. While the pie crust is cooling you can make the Vanilla Creme Filling*.
4. Arrange banana slices evenly over bottom of crust. Spread half of the hot vanilla creme filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling vanilla creme filling over the vanilla wafers (filling will be about 1/4 inch higher than top edge of the crust).
5. For the meringue topping, beat egg whites at high speed with an electric mixer until foamy. Add the pinch of cream of tartar and then 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.
6. Bake at 350 degrees for 10-12 minutes or until the peaks are golden brown. Remove from the oven and let cool 1 hour on a wire rack or until it is completely cool. Coarsely crush remaining vanilla wafers, and sprinkle evenly over top of the pie. Chill for 4 hours.
*For the Vanilla Creme Filling:
1. Whisk together the first 5 ingredients in a large saucepan. Cook over medium-low heat, whisking constantly, 8-10 minutes, or until it has reached the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted). Remove from heat and stir in vanilla. Use immediately.
Things I learned:
- the hardest part of this recipe for me was the meringue. There are different ways to make the meringue as far as the proportions of the egg whites to the sugar goes. It is also helpful to use cream of tarter which helps the egg whites hold the volume when beaten. Here is more information to perfect your meringue
Also I want to thank my incredible friend Jamie Jo for designing our great blog header! She can do the same for your blog, Braner Party of 7