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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 (12 oz) box vanilla wafers
3 ripe bananas
Vanilla Pudding
2 large egg yolks at room temperature
2 cups milk
1 tbsp flour
1/3 cup sugar
2 tbsp unsalted butter
1/4 tsp fresh lemon juice
Pinch of salt
1 tsp vanilla extract
Meringue
2 large egg whites at room temperature
Pinch of crème of tarter
1 tbsp sifted powdered sugar (just shake it through a strainer)
Preheat the oven to 325. Lightly grease a 10 inch pie pan. Line the sides with vanilla wafers with the flat side of the wafers facing the center of the pan. Cover the bottom of the pan with wafers flat side down. Cut 1 and 1/2 bananas into thin slices and layer over the bottom layer of wafers. Cover with another layer of wafers. Slice the remaining bananas to add another layer. Top with another layer of wafers.
To make the pudding: Beat the egg yolks in a small bowl and set aside. In a small bowl, combine 1/4 cup of milk with the flour and stir to make a thin paste. In a no aluminum 2-quart saucepan, combine the paste with the remaining milk, sugar, butter, lemon juice, salt, and vanilla. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is hot. Transfer a few tbsp of the mixture to the yolks and mix thoroughly. Pour the yolks into the saucepan and cook stirring constantly until the mixture comes to a boil and thickens, about 15 to 20 minutes. Pour the pudding into the pie.
To make the Meringue: Beat the egg whites and creme of tarter in a medium bowl at medium speed until soft peeks form. Beat in the powdered sugar at high speed until stiff, glossy peaks form.
Spread the meringue over the pie and bake for 15 to 20 minutes, or until the meringue is golden brown. Let cool on a wire rack, then refrigerate until ready to serve.
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BANANA PUDDING PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 (12 oz) box vanilla wafers
3 ripe bananas
Vanilla Pudding
2 large egg yolks at room temperature
2 cups milk
1 tbsp flour
1/3 cup sugar
2 tbsp unsalted butter
1/4 tsp fresh lemon juice
Pinch of salt
1 tsp vanilla extract
Meringue
2 large egg whites at room temperature
Pinch of crème of tarter
1 tbsp sifted powdered sugar (just shake it through a strainer)
Preheat the oven to 325. Lightly grease a 10 inch pie pan. Line the sides with vanilla wafers with the flat side of the wafers facing the center of the pan. Cover the bottom of the pan with wafers flat side down. Cut 1 and 1/2 bananas into thin slices and layer over the bottom layer of wafers. Cover with another layer of wafers. Slice the remaining bananas to add another layer. Top with another layer of wafers.
To make the pudding: Beat the egg yolks in a small bowl and set aside. In a small bowl, combine 1/4 cup of milk with the flour and stir to make a thin paste. In a no aluminum 2-quart saucepan, combine the paste with the remaining milk, sugar, butter, lemon juice, salt, and vanilla. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is hot. Transfer a few tbsp of the mixture to the yolks and mix thoroughly. Pour the yolks into the saucepan and cook stirring constantly until the mixture comes to a boil and thickens, about 15 to 20 minutes. Pour the pudding into the pie.
To make the Meringue: Beat the egg whites and creme of tarter in a medium bowl at medium speed until soft peeks form. Beat in the powdered sugar at high speed until stiff, glossy peaks form.
Spread the meringue over the pie and bake for 15 to 20 minutes, or until the meringue is golden brown. Let cool on a wire rack, then refrigerate until ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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