Banana Pudding Pie

"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."
 
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photo by mary winecoff photo by mary winecoff
photo by mary winecoff
Ready In:
44mins
Ingredients:
11
Serves:
8
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ingredients

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directions

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

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Reviews

  1. angchick
    Delicious pie. My husband and sons had two pieces each.
     
  2. mary winecoff
    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.
     
  3. Sherrybeth
    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.
     
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Tweaks

  1. angchick
    The only change I made was to use a regular deep-dish pie crust that I pre-baked.
     

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