Ingredients

Instructions

  1. Reserve 30 vanilla wafers.
  2. Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
  3. Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
  4. Bake at 350°F for 10-12 minutes or until lightly browned.
  5. Cool on a wire rack for 30 minutes.
  6. When completely cool, arrange banana slices in the crust.
  7. Vanilla Cream Filling: In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
  8. Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
  9. Remove from heat and add vanilla.
  10. Pour half of the vanilla cream filling over the bananas.
  11. Layer 20 vanilla wafers on top of the filling.
  12. Pour the remaining filling over the wafers.
  13. Meringue: Beat the egg whites on high speed with a mixer until foamy.
  14. Add the sugar, 1 T at a time, and beat until stiff peaks form.
  15. Spread the meringue evenly over the filling and be sure to seal the edges.
  16. Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
  17. Cool on a wire rack for 1 hour or until completely cool.
  18. Coarsely crush the remaining 10 wafers and garnish the top of the pie.
  19. Chill for 4 hours before serving.