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.
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.
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.)
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.
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.
Note: For testing purposes only, we used Nabisco Nilla Wafers.
This is my Dad's absolute favorite pie. I've made it many times over the last few years, and you should see his eyes light up when it makes an appearance! There's never a crumb left over. I've made it for birthdays, Sunday lunches, and Christmas parties. It's easy to do and always turns out well. This recipe has a permanent place in my family cookbook. Thank you for a great contribution to our traditions.
Made this on Easter for dessert and it was a big hit. I made it with cooked vanilla pudding in place of the vanilla filling just to make it easier and it came out perfect.
This dessert looked and tasted like it took hours to make but it was really easy. Would definitely recommend it.
If you love banana pudding then get ready for a new love. This is a great pie - one bite leads to wanting the whole thing.
Since making it I have had to double the recipe and bake in a 13x9 pan just to have enough to go around. Everyone loves it. Just don't get on the scales when you want this treat. (but it is so worth it)
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