Note: don't toss the egg yolks. Vanilla Cream filling will call for those to be used.
1 (12-oz.) box vanilla wafers, divided
1/2 cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling (see below)
4 egg whites
1/2 cup sugar
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.
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.
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
Labels: Sweet tooth