What's Cooking with Jean
Friday, June 06, 2008 Banana Pudding Pie


Banana slices are about the only healthy component, but this is a delicious summer pie! I grew up with an aversion to bananas and definitely to banana pudding. But my first bite of a fresh banana in Rwanda changed that. And leave it to Southern Living to change my opinion about banana puddings!

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

1. Set aside 30 vanilla wafers; crush vanilla wafers (I put them in a ziploc bag and used meat mallet. You could pull out food processor too.) (you should end up with about 2 1/2 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.

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.

VANILLA CREAM FILLING

3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract

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 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. Use immediately.

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Posted by Jeannie :: 1:03 PM :: 1 comments

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