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BANANA PUDDING PIE


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 (12-ounce) box vanilla wafers, divided
½ cup butter, melted
2 large bananas, sliced
2 tsps lemon juice
Vanilla Cream Filling (see recipe below)
4 egg whites
½ cup sugar

Ingredients for Vanilla Cream Filling:
¾ cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 tsp. crème de banana
2 tsp. vanilla extract


Preheat oven to 350º F. Set aside 30 vanilla wafers. Pulse


remaining vanilla wafers in a food processor until coarsely crushed. In


a bowl, stir together crushed vanilla wafers and butter until blended.


Firmly press on bottom, up sides, and onto the lip of a 9-inch pie


plate. Bake for 10-12 minutes or until lightly browned. Remove and let


cool completely, about 30 minutes. In a small bowl, combine banana


slices with lemon juice. Arrange slices evenly on the bottom of the


cooled crust. Prepare vanilla cream filling, and spread half of the hot


filling over bananas. Top with 20 vanilla wafers and spread remaining


hot filling over vanilla wafers. In a clean mixing bowl, beat egg whites


at high speed until foamy. Add sugar, one tablespoon at a time, beating


until stiff peaks form and sugar dissolves. Spread meringue evenly over


hot filling, sealing the edges. Bake for 10-12 minutes or until golden


brown. Remove from oven, and allow to cool 1 hour. Coarsely crush


remaining 10 vanilla wafers, and sprinkle over top of pie. Chill for


4 hours.


Vanilla Cream Filling


In a heavy-bottomed saucepan, whisk together sugar, flour, eggs, yolks


and milk over a medium-low heat. Whisk constantly until it reaches the


thickness of chilled pudding, about 8-10 minutes. Remove from heat


and stir in vanilla and crème de banana. Use immediately.


Pairs Well With


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