A childhood favorite of mine in pie form. This is really very good and quite reminiscent of the true banana pudding flavor. This is a great one for the kids (or just the kid in all of us)
Banana Pudding Pie
1 (12 oz.) vanilla wafers, divided
1/2 C. butter, melted
2 large bananas, sliced
4 egg whites
1/2 C. sugar
Vanilla Cream Filling
1 (12 oz.) vanilla wafers, divided
1/2 C. butter, melted
2 large bananas, sliced
4 egg whites
1/2 C. sugar
Vanilla Cream Filling
Arrange banana slices 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" higher than top edge of crust.
Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 T. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges - this is very important as the meringue will not shrink back.
Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour. Coarsely crush remaining 10 vanilla wafers and sprinkle evenly over top of pie. Chill 4 hours.
Vanilla Cream Filling
3/4 C. sugar
1/3 C. flour
2 large eggs
4 egg yolks
2 C. half & half
2 t. vanilla
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. Remove from heat and stir in vanilla. Use immediately.
Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times until coarsely crushed. You should get about 2 1/2 C. Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides and onto lip of a 9" pie plate.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove to a wire rack and let cool 30 minutes.
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