The Best Ever Banana Puddin Pie |
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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 8 |
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Due to plagiarism, I can not lay claims on this one. I have made a few tweaks to the original recipe which I discovered in a Southern Living Magazine. I have won pie contests with this one, and have used it to my advantage as we all know the way to a man's heart. Read more . My father says it tastes as good as something his mamma would have made and that was the best reward I could receive. Ingredients:
crust ingredients |
1 (12-oz.) box vanilla wafers, divided |
1/2 cup butter, melted |
2 large bananas, sliced |
vanilla cream filling ingredients |
3/4 cup sugar |
1/3 cup all-purpose flour |
2 large eggs |
4 egg yolks |
2 cups milk |
2 teaspoons vanilla extract |
meringue ingredients |
4 egg whites |
1/2 cup sugar |
here is my twist: 1 box mini vanilla wafers |
Directions:
1. Bake: 24 min.; Cool: 1 hr., 30 min.; Chill: 4 hrs.
2. For Crust:
3. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 1/2 cups.)
4. Stir together crushed vanilla wafers and melted butter until blended.
5. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate.
6. Make sure to go all the way to the lip. I use glass plates not metal.
7. Bake at 350° for 10 to 12 minutes or until lightly browned.
8. Remove to a wire rack, and let cool 30 minutes or until completely cool. This gives you time to make your delicious homemade puddin!
9. Now lets make the Puddin'
10. In a saucepan, combine the 3/4 cup sugar, flour, eggs, egg yolks and milk.
11. Cook over medium low heat, stirring constantly, for 8 - 10 minutes or until it has thickened to the consistency of pudding. Personal note: for some reason, I have never accomplished this time frame. Perhaps maybe gas would do this rather than electric, I don't know. It has taken me up to 30 minutes to reach pudding consistency, so please don't be alarmed as I was if it takes you longer. If anyone can tell me why it takes me longer, I will gladly take the advice. I just like to think that it is allowing my crust extra time to cool down. Remove from heat and add vanilla.
12. Arrange banana slices evenly over bottom of crust.
13. Spread half of hot filling over bananas; top with 20 vanilla wafers.
14. Spread remaining hot filling over vanilla wafers. (Filling will be about 1/4 inch higher than top edge of crust.)
15. For the meringue:
16. Use a very clean glass mixing bowl, no exceptions.
17. Beat egg whites at high speed with an electric mixer until foamy.
18. Best results if egg whites are at room temperature.
19. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves.
20. Spread meringue evenly over hot filling, sealing the edges. This is key!
21. Gently insert mini wafers around the edge of pie dish halfway into the pie creating a lovely crust appearance.
22. Bake at 350° for 10 to 12 minutes or until golden brown.
23. Remove from oven, and let cool 1 hour on a wire rack or until completely cool.
24. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie.
25. Chill 4 hours.
26. To Neatly cut a meringue pie, dip the knife blade in ice cold water or lightly coat the blade with cooking spray.
27. Yield: Makes 8 servings
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