Homemade Banana Pudding Pie

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Create the base: Line the bottom and sides of a 9-inch pie plate with an alternating layer of vanilla wafer crumbs and banana slices. Reserve some crumbs for topping, if desired.

Recipe View Prepare the pudding: In a medium saucepan, whisk together 1 1/2 cups sugar and flour until well combined. Gradually whisk in half of the milk to avoid lumps. (2 minutes)

Recipe View In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly drizzling a small amount of the sugar-milk mixture into the yolks, whisking constantly. Then, pour the yolk mixture back into the saucepan. (3 minutes)

Recipe View Add the remaining milk and butter to the saucepan. Cook over low heat, stirring constantly, until the pudding thickens enough to coat the back of a spoon. This should take approximately 10-15 minutes.

Recipe View Remove from heat and stir in the vanilla extract. (1 minute)

Recipe View Pour half of the hot pudding over the vanilla wafer and banana layer in the pie crust. (2 minutes)

Recipe View Create another layer: Arrange another layer of alternating vanilla wafers and banana slices on top of the pudding. Pour the remaining pudding over the second wafer and banana layer. (5 minutes)

Recipe View Make the meringue: In a large, clean glass or metal bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat. (7 minutes)

Recipe View Spread the meringue evenly over the pudding layer, ensuring it completely covers the pudding and touches the edges of the crust to seal it. This helps prevent the meringue from shrinking. Create decorative swirls with the back of a spoon. (3 minutes)

Recipe View Bake in the preheated oven for 12-15 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning. (15 minutes)

Recipe View Remove from oven and let cool completely at room temperature. Then, chill in the refrigerator for at least 2 hours before serving. This allows the pudding to set properly. (120 minutes)