This recipe was adapted from Jim Fobel’s Old-Fashioned Baking Book! Be sure to check it out!!! EVERYTHING I have made from his book so far has been fabulous. This crust is just to die for. It is made from Nilla wafer cookies which blows away a graham cracker crust!! I have heard of banana cream pie and lemon meringue pie but never a banana meringue pie! I knew I had to try it. It was so amazing that even the next day I was eating it right out of the pan! This is one for your baking bucket list, for sure!
Nilla Wafer Cookies
Banana Meringue Pie
- 1⅓ c. crushed nilla wafers
- 2 T. sugar
- ½ tsp. vanilla
- 5 T. salted butter, melted
- ¾ c, sugar
- 6 T. flour
- ¼ tsp. salt
- 2 cups very hot milk
- 4 egg yolks (save whites for meringue)
- 4 T. salted butter
- 1 tsp. vanilla
- 4 bananas, sliced ¼"
- 4 whites that you reserved earlier
- ¼ tsp. salt
- ¼ tsp. cream of tartar
- ½c. sugar
- Mix all and press into 9 inch pie pan.
- Bake at 350 8 mins and cool.
- In a sauce pan, combine sugar, flour, salt.
- Slowly add the hot milk and whisk. Bring to a boil and cook 1 min.
- Place yolks in a heat-safe bowl and whisk while adding some of the hot milk mixture into the eggs. Return it all to the hot pot, whisking.
- Cook on low 3 mins.
- Remove heat and add butter and vanilla, stirring to melt.
- Lay a piece of wax paper on the surface and cool 20 mins.
- Lay half the bananas in bottom of pie dish.
- Add half the cream.
- Add rest of bananas and then cover with the rest of the cream.
- Place wax paper on top and cool to room temp. Then chill 2 hours in fridge.
- Beat whites, salt and tartar to soft peaks.
- Slowly add sugar to stiff peaks.
- Take wax paper off pie and dollop meringue on top creating swirls with your knife. Spread all the way to the pan on all sides.
- Bake 15 mins.
- Cool to room temp and chill 3 hours.
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