Homemade Banana Pudding Pie
Recipe GLPRe6a7eacc3dcf61
A classic dessert featuring layers of creamy custard pudding, sliced bananas, and crispy vanilla wafers, crowned with a fluffy meringue topping. This homemade pie combines smooth, rich pudding with the delicate sweetness of fresh bananas and the satisfying crunch of wafer cookies, all finished with a golden-brown meringue shell.
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Ingredients
3 ripe bananas, sliced into 1/4 inch thickness
2 teaspoons butter
3 egg whites
3 egg yolks
1/4 cup all-purpose flour
2 cups whole milk
2 teaspoons vanilla extract
2 cups vanilla wafer crumbs
1 1/2 cups white sugar
Directions
Preheat your oven to 350°F (175°C). Line a 9-inch pie plate by alternating layers of vanilla wafer crumbs and banana slices to create the pie base, starting with wafer crumbs and finishing with banana slices.
In a medium saucepan, combine the white sugar and all-purpose flour, stirring until well mixed. Gradually stir in half of the milk to form a smooth paste.
In a small bowl, beat the egg yolks together. Slowly whisk the beaten egg yolks into the sugar and flour mixture, stirring constantly to avoid lumps.
Pour in the remaining milk and add the butter. Stir the mixture thoroughly to combine all ingredients.
Cook the pudding mixture over low heat, stirring frequently, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. The mixture should reach 160°F for food safety.
Remove the saucepan from the heat and stir in the vanilla extract until evenly distributed.
Carefully pour half of the hot pudding over the wafer and banana layer in the pie plate. Top this pudding layer with another alternating layer of vanilla wafer crumbs and banana slices.
Pour the remaining pudding evenly over the second wafer and banana layer, covering completely.
To make the meringue, place the egg whites in a clean, dry glass or metal bowl and beat with an electric mixer until foamy. Gradually add 1/4 cup of the remaining sugar while continuing to beat until stiff peaks form and the meringue is glossy.
Spread the meringue evenly over the pudding layer, making sure it touches the edges of the pie plate to seal in the pudding and prevent shrinkage during baking.
Bake in the preheated oven for 15 to 20 minutes, until the meringue is golden brown on the peaks.
Remove the pie from the oven and allow it to cool to room temperature on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.
