More Great Recipes: Dessert | Pie | Tart


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Ingredients You'll Need

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.

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