Total Time
44mins
Prep 20 mins
Cook 24 mins

This is a delicious change from traditional banana pudding. Don't let the lengthy directions fool you cause this is really easy to prepare. From Southern Living magazine.

Ingredients Nutrition

Directions

  1. Reserve 30 vanilla wafers.
  2. Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
  3. Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
  4. Bake at 350°F for 10-12 minutes or until lightly browned.
  5. Cool on a wire rack for 30 minutes.
  6. When completely cool, arrange banana slices in the crust.
  7. Vanilla Cream Filling: In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
  8. Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
  9. Remove from heat and add vanilla.
  10. Pour half of the vanilla cream filling over the bananas.
  11. Layer 20 vanilla wafers on top of the filling.
  12. Pour the remaining filling over the wafers.
  13. Meringue: Beat the egg whites on high speed with a mixer until foamy.
  14. Add the sugar, 1 T at a time, and beat until stiff peaks form.
  15. Spread the meringue evenly over the filling and be sure to seal the edges.
  16. Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
  17. Cool on a wire rack for 1 hour or until completely cool.
  18. Coarsely crush the remaining 10 wafers and garnish the top of the pie.
  19. Chill for 4 hours before serving.
Most Helpful

5 5

I am a little embarrassed about the picture after seeing the one in Southern Living BUT this was a great recipe. Very nice change from the regular banana pudding I make. This is just like my mom's except for the pie crust. My boys kept asking me "is it done yet?" and devoured it quickly. Thanks for a great recipe. Made for Recipe Swap 2008.

5 5

I made this last weekend after salivating over it on the cover of Southern Living. It was wonderful and quite easy to make. I've already had 3 requests for another one. THANKS DG for posting the recipe.