Banana Pudding Pie

By Susan52

Ingredients

• Crust:
• 1 (11 oz.) box vanilla wafers
• 1/3 c. butter, melted
• pinch ground nutmeg
• Pudding Filling:
• 3 large bananas, sliced
• 3/4 c. granulated sugar
• 1/3 c. all-purpose flour
• 4 egg yolks {keep the whites for the meringue topping!}
• 2 eggs
• 2 c. whole milk
• 2 tsp. vanilla extract
• Meringue:
• 4 egg whites
• 1/4 c. granulated sugar
• 1/4 tsp. cream of tartar

Details

Servings 6
Preparation time 20mins
Adapted from thekitchenismyplayground.com

Preparation

Step 1

PREPARE CRUST: Set aside 28 vanilla wafers. Pulse remaining vanilla wafers in a food processor about 10 times until coarsely crushed, yielding about 1 1/2 cups of crumbs. {If you don't have a food processor, place vanilla wafers in a gallon-sized ziptop bag and crush with a meat mallet or the bottom of a glass jar.} Combine crumbs, melted butter, and nutmeg, stirring until well blended. Press firmly into the bottom, up the sides, and onto the lip of an 8-inch or 9-inch pie plate.

Bake at 350 degrees for 10 minutes, or until lightly browned. Place on a wire rack to cool completely {about 30 minutes}.

PREPARE VANILLA PUDDING FILLING:

Slice bananas just prior to beginning to prepare pudding filling; arrange half of banana slices evenly over the bottom of the crust. In a heavy saucepan, whisk together the 3/4 cup sugar, flour, 4 egg yolks, 2 whole eggs, and milk. Cook over medium-low heat, whisking constantly, 8 to 10 minutes until mixture is very thick, like the consistency of chilled pudding {it will seem like this thickness will never happen, but it will! The mixture will have just begun to bubble and will turn thick.} Remove from heat and stir in vanilla extract.

Immediately spread half of hot pudding mixture over bananas. Top with 22 vanilla wafers. Spread 3/4 cup hot pudding mixture over vanilla wafers and top with remaining banana slices. Spread remaining hot pudding mixture {about a cup} over banana slices.

PREPARE MERINGUE TOPPING:

Beat egg whites with an electric mixer at high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
With the mixer running, add sugar about 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue evenly over hot pudding filling, sealing the edges.
Bake at 350 degrees for 10 to 12 minutes until meringue is golden brown. Let cool on a wire rack until pie is completely cooled {about 1 hour}.

Coarsely crush remaining 6 vanilla wafers and sprinkle on top of the meringue. Chill at least 4 hours before serving.