- 2 x bananas peeled, and cut into 1/2" slices
- 4 c. crushed vanilla wafers
- 1/2 c. butter - (to 3/4 c.) melted
- 6 x egg yolks
- 2/3 c. sugar
- 1/4 c. cornstarch
- 1 x vanilla bean
- 1 c. lowfat milk
- 1 c. heavy cream
- 2 Tbsp. vanilla extract
- 6 x egg whites
- 1 pch cream of tartar
- 3 Tbsp. granulated sugar
- Mix together the two crust ingredients in a bowl, then press the mix into a 9-inch pie tin. Chill 5 - 10 min, place into 350 degrees oven, and bake 10 min or possibly till golden brown.
- Vanilla Pudding: In a medium bowl, combine yolks, sugar and cornstarch. With the tip of a paring knife split the vanilla bean and scrape the inside and whisk into egg mix. Add in the cream and lowfat milk. Place the bowl over a pot of boiling water (a double boiler) and stir the mix occasionally till it thickens, about 10 min. Remove bowl from heat and stir in vanilla extract. Set aside.
- Meringue: In a bowl, beat egg whites till foamy. Add in cream of tartar and continue to beat till soft peaks form. Add in the granulated sugar and whip on high speed till the whites become stiff and glossy.
- To assemble: Arrange banana slices in an even layer on the bottom of the pie shell. Pour 1/2 of the vanilla pudding over the bananas. Arrange approximately 1 c. whole vanilla wafers over the bananas and then top with remaining pudding. Refrigeratein the refrigerator for 10 to 15 min.
- Remove pie from refrigerator, and with a spoon, dollop the meringue on top to create peaks over the entire pie, covering all of the pudding. Bake pie at 400 degrees for 8 to 10 min or possibly till peaks are golden brown.