Great hit with my friends. I am wondering if I could substitute corn starch for flour.
Banana Pudding Pie
This cool and creamy dessert is a creative twist on traditional banana pudding. Use ripe bananas for the best, sweetest flavor, and hang on to your egg yolks –you'll need them for the vanilla cream filling.
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Bake: 24 Minutes
Cool: 1 Hour, 30 Minutes
Chill: 4 Hours
- 1 (12-oz.) box vanilla wafers, divided
- 1/2 cup butter, melted
- 2 large bananas, sliced
- Vanilla Cream Filling
- 4 egg whites
- 1/2 cup sugar
- 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.
- Note: For testing purposes only, we used Nabisco Nilla Wafers.
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