This is a new recipe I made for a July 4th cookout. It was awesome!! I don't think I have ever seen James so proud of me. I highly recommend you give it a try and please let me know how it turns out.
Banana Pudding Pie
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1(12-oz) box vanilla wafers
1/2 cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling (SEE 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. (Less sophisticated people like me might just throw them in a zip lock bag and smash them with a mallet!!) 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' for 10-12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Pudding, 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. 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' for 10-12 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.
Vanilla Cream Filling
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3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 tsp. vanilla extract
1. Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8-10 minutes or until it reaches the 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.
Banana Pudding Pie
----------------------
1(12-oz) box vanilla wafers
1/2 cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling (SEE 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. (Less sophisticated people like me might just throw them in a zip lock bag and smash them with a mallet!!) 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' for 10-12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Pudding, 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. 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' for 10-12 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.
Vanilla Cream Filling
---------------------
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 tsp. vanilla extract
1. Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8-10 minutes or until it reaches the 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.
**If you're a big fan of vanilla wafers (and I am), pick up an extra box, and tuck some into the edges of the meringue before baking.
ENJOY!!
ENJOY!!
1 comments:
This is one of the best pies I have ever eaten! Thanks so much for finally posting the recipe. I'll be trying it out tomorrow. I'll let you know how it goes.
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