When I read this recipe, I just wanted to try it and I’m glad I did! This one is easy to make and didn’t take a lot of time to prepare. My family said it was a keeper so I guess I will make this wonderful pie again. Enjoy!

Banana Pudding Pie

1 (12-oz) box vanilla wafers ½ cup butter melted 2 large bananas, sliced Vanilla Cream Filling 4-egg white ½ cup sugar

Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (You will need about 2 ½ cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate. Bake at 350* for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or till completely cooled. Arrange banana slices evenly over bottom 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. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges. Bake at 350* or until golden brown. Remove from oven and let cool 1 hour on wire rack. Coarsely crush remaining 10 vanilla wafers and sprinkle over top of pie. Chill over night or 4 hours.

VANILLA CREAM FILLING

¾ cup sugar

1/3 cup all purpose flour

2 large eggs

4 egg yolks

2 cups milk

2 teaspoons vanilla extract

Whisk together first five ingredients in a heavy saucepan. Cook over medium to low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of a cool pudding. Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. Remove from heat, stir in vanilla. Use immediately.