Thursday, August 4, 2011

Banana Pudding Pie

Back in November, I posted the recipe for Banana Pudding Pie.  I mentioned Monday night to Tom's mom that I can make this and she insisted that I bake one for them this week!  So on Tuesday, Tom and I went to the grocery store and bought all of the ingredients for it!

Since the last time I made one I didn't post any pictures of it, I thought I would re-post the recipe as well as pictures of the process!!  {This recipe is from the February 2007 issue of Southern Living and can be found here}

Banana Pudding Pie


1 (11 oz) box Nilla Wafers
1/2 cup melted butter
2 large bananas, sliced
Vanilla Cream Filling (Recipe Below)
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 press 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.  {It took mine 25 minutes before it was thick enough...} (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.

We all had a piece after dinner tonight and it was absolutely delicious!!

I made up some recipe cards for y'all...


sherri lynn said...

This looks amazing - I love banana pudding!

Celia said...

if only i could reach through this screen and grab a piece! i NEED!

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