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Ingredients
- 1 box (12- ounces) vanilla wafers (divided)
- 1 stick (4-ounces) butter melted
- 2 large bananas sliced
- 1 recipe vanilla cream filling
- 4 large egg whites
- 1/2 cup (4-ounces) sugar
- VANILLA CREAM FILLING (about 3 cups)
- 3/4 cup (6-ounces) sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 4 large egg yolks
- 2 cups milk
- 2 teaspoons vanilla extract
Preparation
Step 1
Layers of flavor in a crisp cookie-crumb crust make this Southern favorite irresistible.
NOTE:
Pressing the crumb mixture partially up the pieplate creates a thick, uneven crust that is too shallow to hold the filling.
Pressing the crumb mixture up sides and over the pieplate lip creates the perfect crust.
MAKES 8 SERVINGS
PREP: 20 MIN.; BAKE: 24 MIN.; COOL: 1 HOUR 30 MIN.; CHILL: 4 HR.
Hang on to your egg yolksyou'll be using them in the Vanilla Cream Filling.
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 /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. 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. (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.
(Use the No Weep Meringue Recipe)
5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool i 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. Note: For testing purposes only, we used Nabisco Nilla Wafers.
Vanilla Cream Filling:
MAKES ABOUT 3 CUPS PREP: 5 MIN., COOK: 10 MIN.
1. Whisk together first 5 ingredients in a heavy saucepan. Cook over medium low heat, whisking constantly, 8 to 10 minutes or until it reaches the thick ness 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
Cook's
* If you don't have a food processor, place the cookies in a large zip-top plastic bag, and gently crush with a rolling pin or mallet.
* The slightest hint of grease can ruin beaten egg whites. Before making meringue, be sure the bowl and beaters are super clean and completely dry.
* To neatly cut a meringue pie, dip the knife blade in cold water or lightly coat with vegetable cooking spray.