Banana Pudding Pie

By BearForce

Prep: 20 min.; Bake: 24 min.; Cool: 1 hr., 30 min.; Chill: 4 hr. Hang on to your egg yolks--you'll be using them in the Vanilla Cream Filling.

Ingredients

• 1 (12-oz.) box vanilla wafers, divided 1/2 cup butter, melted
• 2 large bananas, sliced
• Vanilla Cream Filling
• 4 egg whites
• 1/2 cup sugar

Preparation

Step 1

1. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor. Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.

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. 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.

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 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.