SOUTHERN BANANA PUDDING PIE
Ingredients
- 2-3 ripe bananas peeled and sliced
- Pie Crust
- 1 11 oz box vanilla wafers
- 1/2 cup butter melted
- Vanilla Custard
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 4 egg yolks
- 2 cups milk
- 2 tsp vanilla extract or vanilla paste
- Meringue
- 4 egg whites
- 1/2 cup sugar
InstructionsPie Crust
- Preheat the oven to 350 degrees.
- Put all of the vanilla wafers in a food processor fitted with a metal blade and process until the wafers are crumbs. Add the melted butter and pulse to thoroughly combine the crumbs and butter.
- Pour this crumb mixture into a nine-inch pie plate and firmly press the mixture down onto the bottom and up the sides of the pan. You can use the bottom of a glass with a smooth surface to help press everything down evenly.
- Bake the crust for 10-12 minutes or until it has lightly browned. Remove and place on a wire rack. Let cool for 30 minutes.
- Arrange the banana slices on the cooled pie crust and set aside.
- Vanilla Custard
- To make the Vanilla Custard, combine the sugar, flour, egg yolks, eggs, and milk in a medium-size saucepan over medium-low heat. Whisk constantly until the custard thickens, this should take from 8-10 minutes. The mixture should be thick and hold soft peaks when the whisk is lifted. Blend in the vanilla extract or vanilla paste.
- Pour this mixture over the vanilla wafer crust and bananas. Smooth the surface and set aside.
- Meringue
- Beat the egg whites with an electric mixer fitted with a whisk attachment on medium until they are white and frothy. Increase the speed to high and begin slowly adding the sugar, about a tablespoon at a time. Continue beating the egg whites until stiff peaks form and the sugar has dissolved.
- Spread the meringue evenly over the pie and seal the edges.
- Bake at 350 for 10-12 minutes or until the meringue is golden brown. Remove from the oven and let cool for 1 hour on a wire rack. Chill for 4 hours before serving.
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