When I
read this recipe, I just wanted to try it and I’m glad I
did! This one is easy to make and didn’t take a lot of time
to prepare. My family said it was a keeper so I guess I will
make this wonderful pie again. Enjoy!
 BANANA
PUDDING PIE
1
(12-oz) box vanilla wafers
½ cup
butter melted
2 large
bananas, sliced
Vanilla
Cream Filling
4-egg
white
½ cup
sugar
Set
aside 30 vanilla wafers; pulse remaining vanilla wafers in a
food processor 8 to 10 times or until coarsely crushed. (You
will need about 2 ½ cups.) Stir together crushed vanilla
wafers and butter until blended. Firmly press on bottom, up
sides, and onto lip of a 9-inch pie plate. Bake at 350* for
10 to 12 minutes or until lightly browned. Remove to a wire
rack, and let cool 30 minutes or till completely cooled.
Arrange banana slices evenly over bottom crust. Prepare
Vanilla Cream Filling, and spread half of
HOT
filling
over bananas top with 20 vanilla wafers. Spread remaining
hot filling over vanilla wafers. Beat egg whites at high
speed with an electric mixer until foamy. Add sugar, 1
Tablespoon at a time, beating until stiff peaks form and
sugar dissolves. Spread meringue evenly over hot filling,
sealing the edges. Bake at 350* or until golden brown.
Remove from oven and let cool 1 hour on wire rack. Coarsely
crush remaining 10 vanilla wafers and sprinkle over top of
pie. Chill over night or 4 hours.
VANILLA CREAM
FILLING
¾ cup
sugar
1/3 cup
all purpose flour
2 large
eggs
4 egg
yolks
2 cups
milk
2
teaspoons vanilla extract
Whisk
together first five ingredients in a heavy saucepan. Cook
over medium to low heat, whisking constantly, 8 to 10
minutes or until it reaches the thickness of a cool pudding.
Mixture will just begin to bubble and will be thick enough
to hold soft peaks when whisk is lifted. Remove from heat,
stir in vanilla. Use immediately.
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