The Best Ever Banana Puddin Pie Recipe

How to make it

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• Bake: 24 min.; Cool: 1 hr., 30 min.; Chill: 4 hrs.
• For Crust:
• 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 melted butter until blended.
• Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate.
• Make sure to go all the way to the lip. I use glass plates not metal.
• 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. This gives you time to make your delicious homemade puddin!
• Now lets make the Puddin'
• In a saucepan, combine the 3/4 cup sugar, flour, eggs, egg yolks and milk.
• Cook over medium low heat, stirring constantly, for 8 - 10 minutes or until it has thickened to the consistency of pudding. Personal note: for some reason, I have never accomplished this time frame. Perhaps maybe gas would do this rather than electric, I don't know. It has taken me up to 30 minutes to reach pudding consistency, so please don't be alarmed as I was if it takes you longer. If anyone can tell me why it takes me longer, I will gladly take the advice. I just like to think that it is allowing my crust extra time to cool down. Remove from heat and add vanilla.
• Arrange banana slices evenly over bottom of crust.
• 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.)
• For the meringue:
• Use a very clean glass mixing bowl, no exceptions.
• Beat egg whites at high speed with an electric mixer until foamy.
• Best results if egg whites are at room temperature.
• Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves.
• Spread meringue evenly over hot filling, sealing the edges. This is key!
• Gently insert mini wafers around the edge of pie dish halfway into the pie creating a lovely "crust" appearance.
• 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.
• To Neatly cut a meringue pie, dip the knife blade in ice cold water or lightly coat the blade with cooking spray.
• Yield: Makes 8 servings