So, not only did Mattie and I make a banana pudding pie for Thanksgiving lunch, but we ended up having to make another THREE the day after!! There was none left over and I wanted to bring some back to my house for Tom to try and my mom and sister had another Thanksgiving meal to go to after I had to leave for work :-( and they wanted to take one there. We had so much fun making this yummy pie, but unfortunately did not take one picture of it! It was so good, it just did not last long enough to snap one!
Here is the recipe, courtesy of Southern Living...
Banana Pudding Pie
1 (12 oz) box Nilla Wafers
1/2 cup melted butter
2 large bananas, sliced
Vanilla Cream Filling
4 egg whites
1/2 cup sugar
1. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8-10 times or until coarsely crushed. (Yield should be about 2 1/2 cups.) Stir together crushed vanilla wafers and butter until blended. Firmly pressed on bottom, up sides, and onto lip of a 9-inch pie plate.
2. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool for 30 minutes or until completely cool.
3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining Vanilla Cream Filling over vanilla wafers. (Filling should be about 1/4 inch higher than top edge of crust.)
4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
5. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove from oven, and let cool for 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill for 4 hours.
Vanilla Cream Filling
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
1. Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the consistency/thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.
Mom, Mattie, and I found that it took forever to make the Vanilla Cream Filling, but then it will suddenly just get thick. Trust me though, it is worth the work!!