I LOVEEEE banana pudding, it has always been one of my favorite desserts. There used to be a restaurant where I lived that served the best banana pudding I have ever had. Now this isn’t the exact recipe used at the restaurant, but its probably the closest I have ever come to it. It’s delicious and will make you keep wanting to go back to the fridge for more. Now the first time I made this I didn’t cut into it until after it cooled. The second time was when it was still really warm. I will say I loved the taste when it was warm. It just melted in your mouth, and the meringue felt so light and just slightly sweet. It definitely doesn’t over power the amazing vanilla filling and bananas. One of my favorite parts about this pie is the crust. It’s made from crushed up Nilla Wafers mixed with butter. The vanilla wafers used to be my favorite part of the banana pudding when I was a kid. With the pie you get 3 layers of them 🙂 The recipe for this is really simple. While making the vanilla filling, I was quite afraid for a while it was not going to come together. You just have to stick with it and keep stirring. Banana Pudding Pie
- 1 (12 0z) box vanilla wafers, divided
- 1/2 cup butter, melted
- 2 large bananas (or 3) sliced
For 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
For Meringue Topping
- 4 egg whites
- 1/2 cup sugar
Vanilla Cream Filling Instructions
- 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.
- 1. 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.) 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.