- 30 mins
- 240 mins
Ingredients
- 1 (12-oz.) box vanilla wafers, divided
- 1/2 cup butter, melted
- 2 large bananas, sliced
- 6 large eggs (4 separated)
- 1 1/4 cup sugar, divided
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 teaspoons vanilla extract
Preparation
Step 1
Crust
1. Preheat oven to 350.
2. Separate the yolks and the whites for 4 eggs. Use separate bowls to ensure no yolk gets in any of the egg whites. Place egg whites in the refrigerator for use with the meringue later.
3. Set aside 30 vanilla wafers for use later.
4. Pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 1/2 cups.); add half the butter and quickly pulse several times. Add remaining butter and quickly pulse until blended. Firmly press crumb mixture on bottom, up sides, and onto lip of a 9-inch pie plate.
3. Bake crust 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.
4. While waiting, prepare the Vanilla Cream Filling.
Vanilla Cream Filling
5. Whisk together 3/4 cup Sugar, 1/3 cup flour, 2 eggs, 4 egg yolks, and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 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.
6. Arrange banana slices evenly over bottom of crust. 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.)
Meringue
7. 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.
8. 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.
9. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours before serving.