If you are looking for a new twist to a southern classic you will want to try banana pudding pie.
The made-from-scratch pie was easy to make and well worth the time. It’s a showy dessert with meringue peaks making it perfect for special occasions, church fellowships, or to serve guests.
1 (12 oz) box vanilla wafers
1/2 cup melted butter or margarine ( I used I Can’t Believe It’s Not Butter!)
Count out 40 vanilla wafers and set aside. Coarsely crush or pulse in a food processor remaining cookies. With a spoon, mix melted butter with crushed cookies. Press mixture into a 9-inch pie pan covering the bottom, sides and onto lip of pan. Bake for 12 minutes or until browned at 350 degrees. Completely cool.
3/4 cup sugar (I used organic)
1/3 cup all purpose flour
3 medium eggs
5 egg yolks (save egg whites for meringue)
2 cups skim milk
2 tsp. vanilla extract
Over medium heat mix together sugar, flour, eggs, yolks, and milk with a whisk. Constantly whisk while cooking the pudding. Pudding will form soft peaks and thicken to a pudding consistency at around 10 minutes. Remove from stove and stir in vanilla extract. Use immediately.
Assembly: Slice bananas and place evenly in pie crust. Spoon half of the hot pudding over bananas. Spread about 20 cookies on top of pudding. Spread remaining pudding over cookies.
5 egg whites
1/2 cup sugar
Using an electric mixer on high, beat egg whites until foamy. Add 1 tbsp of sugar at a time until thoroughly incorporated and meringue can form stiff peaks. Spread evenly over pudding making sure the pudding completely covers around the pie’s edges. To make peaks lift rotate the bottom of the spoon and lift.
Bake for 12 minutes or until brown at 350 degrees. Cool completely and then chill for a few hours.