Monday, August 13, 2012

Banana Pudding Pie with Nilla Wafers

I feel like it's been weeks since I posted. Between training for a new job, being sick this past week, a concert, and tubing the Delaware River, I've been pretty busy. I've had, surprisingly, the chance to bake  somewhere in between. This was a last minute bake based off a sudden urge for banana. and pie.

This recipe is so super simple. With homemade Nilla Wafer crust, fresh vanilla pudding, chopped up bananas and fluffy meringue, it can't get any better. 
Crush up the wafers and add butter for crust. bake for 12 minutes. 

Layer with bananas and pour in the vanilla pudding filling. Add more bananas and a few left over wafers, and another layer of pudding. 

 Top with meringue and bake for an additional 15 minutes. 

Layers upon layers of goodness! 

Banana Pudding Pie

  • (12-oz.) box vanilla wafers, divided
  • 1/2 cup butter, melted
  • large bananas, sliced

  • Vanilla Pudding Instructions
    • 3/4 cup sugar
    • 1/3 cup all-purpose flour
    • large eggs
    • egg yolks
    • 2 cups milk
    • 2 teaspoons vanilla extract
    • (Combine first 5 ingredients over low heat. Whisk until thick (Like chilled pudding). Turn off the heat and add vanilla. Use immediately.)
  • Meringue Ingredients:
  • egg whites
  • 1/2 cup sugar

  1. 1. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 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 pieplate.
  2. 2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
  3. 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 hot filling over vanilla wafers. (Filling will be about 1/4 inch higher than top edge of crust.)
  4. 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. 5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.

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