This recipe is a wonderful cross between Banana
Cream Pie and Baked Alaska.

Becky Low shares her recipe for a dressed up creamy banana dessert!

1 box (12-oz) vanilla wafers, divided
¼ cup packed brown sugar
¼ cup butter, melted
5 bananas
¼ cup lemon juice
6 large eggs, separated
1 ¼ cups granulated sugar, divided
⅓ cup cornstarch
dash salt
4 cups whole milk
1 tablespoon vanilla

Preheat oven to 350 degrees.

Set aside about 20 wafers for garnish; crush remaining
wafers to make approximately 2 cups fine crumbs. Mix crumbs
with brown sugar and melted butter. Press firmly into
bottom and upsides of a deep dish pie plate (holds 2-
quarts, may substitute a casserole dish). Bake 10 minutes.
Set aside.

Peel and slice 4 bananas in a bowl. Toss gently with lemon
juice, drain and set aside.

Separate 5 eggs, place yolks and whites in separate small
bowls; use caution not to get yolks into whites. Cover
whites and refrigerate. Break last egg into yolks and whisk
egg and yolks.

In heavy bottom sauce pan whisk together ¾-cup sugar,
cornstarch and milk. Stirring/whisking frequently, heat
milk over medium heat until it starts to thicken. Remove
from heat and gradually whisk approximately ⅓ the hot milk
into egg yolks; then whisk egg/milk back into remaining hot
milk. Return pudding mixture to heat, continue to
whisk/stir constantly until mixture thickens (spoon will
leave a trail in the pudding). Stir in vanilla.

Pour small amount hot pudding into crust lined pie plate,
arrange a layer of sliced bananas on top pudding, cover
with more pudding, layer with more sliced bananas, followed
by pudding; continue until all bananas are covered with
pudding. Cover pudding with plastic wrap, pressing wrap
against the pudding. Cool at least 4-hours to overnight.

To prepare for service, bring 4 egg whites to room
temperature. Beat egg whites on medium-high speed until
soft peaks form; gradually beat ½-cup sugar into whites.
Continue to beat whites until stiff peaks (peaks stand up
straight). Spoon meringue over pie. Place under broiler
until meringue is browned (may use a kitchen torch).
Garnish with remaining vanilla wafers and sliced banana.

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