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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 68 |
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This is a twist on a classic summer dessert. It's relatively easy to prepare and a great bring along to any summer party or cook out. Ingredients:
1 box vanilla wafers/12oz |
1/2 c unsalted butter/ melted |
2-3 bananas/sliced |
vanilla cream filling/recipe follows |
4 egg whites/save yolks for filling |
1/2 c sugar |
vanilla cream filling |
3/4c sugar |
1/3c all purpose flour |
2 eggs plus |
4 reserved yolks |
2c milk (vanilla bean optional) |
2t good vanilla xtract |
1 whole vanilla bean/ scrape seeds into milk and add the bean too but remove bean before pouring filling into pie shell. |
Directions:
1. CRUST
2. Put aside 20 vanilla wafers
3. pulse the rest in processor to crumbs/approx 2 1/2 cups
4. mix with melted butter and press into bottom, up the sidesand onto the lip of pie plate
5. bake at 350f for about 8 -10 minutes /cool completely on rack
6. MAKE MERINGUE
7. beat whites on high til foamy
8. add 1/2C sugar gradually and continue beating on high till stiff peaks
9. set aside
10. FILLING
11. whisk together 3/4C sugar, 1/3C flour, eggs and yolks and vanilla bean infused milk in a heavy sauce pan.
12. Cook over medium heat, whisking constantly, for about 10 minutes or until it begins to bubble and soft peaks form when you lift the whisk. Remove from heat and stir in vanilla xtract. REMOVE THE VANILLA BEAN!!
13. set filling aside for a minute.
14. line the bottom of the cooled pie shell with the sliced bananas. Make a nice thick layer.
15. Pour half the filling over the bananas.
16. Make a layer with the 20 vanilla wafers
17. pour in rest of filling/smoothing it out with spatula
18. top with the meringue/ making sure to seal the edges of the pie
19. bake in preheated 350f oven for 10 to 15 minutes or until meringue is browned.
20. completely cool on wire rack and then chill for at least a couple of hours, before serving.
21. YUMMY SUMMER DESSRT
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