Photo: Hector Sanchez; Stylist: Buffy Hargett
Yield
Makes 8 to 10 servings

An over-the-rim crust laced with toffee transforms a classic dessert into a blue-ribbon pie. Stop the meringue from shrinking by spreading just over the inside edge of the crust, covering the hot filling.

How to Make It

Step 1

Preheat oven to 350°. Pulse 44 vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 cups.) Stir together crushed wafers, pecans, and butter until blended. Firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.

Step 2

Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack; sprinkle candy bars over crust. Cool completely (about 30 minutes).

Step 3

Arrange bananas over candy bars. Prepare Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers in a single layer. Spread remaining hot filling over wafers. (Filling will be about 1/4 inch higher than crust.)

Step 4

Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing edges. Insert remaining 10 vanilla wafers halfway into meringue around outer edge of pie.

Step 5

Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack. Cool completely (about 1 hour). Chill 4 to 6 hours or until firm.

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