Butterscotch Banana Pudding Pie

Butterscotch Banana Pudding Pie

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  • Prep Time


  • Total Time


  • Servings



  • 74

    vanilla wafers (1 [11-oz.] package), divided

  • ½

    cup finely chopped toasted pecans

  • ½

    cup butter, melted

  • 2

    (1.4-oz.) chocolate-covered toffee candy bars, finely chopped

  • 2

    large ripe bananas, sliced

  • Butterscotch Filling:

  • ¾

    cup firmly packed light brown sugar

  • ½

    cup all-purpose flour

  • teaspoon table salt

  • 6

    large egg yolks

  • 2

    cups milk

  • 2

    teaspoons vanilla extract

  • 4

    large egg whites

  • ½

    cup sugar


1. Preheat oven to 350°. Pulse 44 vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 cups.) Stir together crushed wafers, pecans, and butter until blended. Firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. 2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack; sprinkle candy bars over crust. Cool completely (about 30 minutes). 3. Arrange bananas over candy bars. Prepare Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers in a single layer. Spread remaining hot filling over wafers. (Filling will be about 1/4 inch higher than crust.) 4. Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing edges. Insert remaining 10 vanilla wafers halfway into meringue around outer edge of pie. 5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack. Cool completely (about 1 hour). Chill 4 to 6 hours or until firm. Butterscotch Filling: Whisk together brown sugar, flour, and salt in a heavy saucepan; whisk in egg yolks and milk until well blended. Cook over medium-low heat, whisking constantly, 10 to 12 minutes or until a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; stir in vanilla. Use immediately.


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