Today, we had a breakthrough: Russell requested dessert.

(I’ll wait for you to pick your jaw up off the floor. Don’t worry, the same thing happened to me.)

Naturally, I jumped at the chance, hightailing it to the grocery store to get the ingredients for a new pie recipe, Banana Pudding Pie. Read recipe below, then make it, and then send me presents as a thank you for introducing you to this pie. It’s that good.

In addition to it being the first time I made this recipe, it was also the first time that I made meringue. Let’s just say, I now understand where the phrase, “That which doesn’t kill you only makes you stronger,” comes from.

All that the recipe said was:

“Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves.”

After 45 minutes of beating the eggs and sugar, I had NO peaks! Luckily, Google to the rescue.

While the recipe’s instructions  are accurate, it left out about a billion instructions for the meringue-making novice. I’d hate for you to make the same mistakes I did, so, here’s what I learned:

1. Meringue is very sensitive. She does not like oil and grease, so don’t put the egg whites in the same bowl that you melted butter.

2. She also does not like ANY moisture – so make sure your bowls, beaters, spoons  – basically everything within 10 feet of the meringue – is dry. This also means not beating the meringue over the running dishwasher that is letting out lots of steam.

3. When something says to beat eggs until foamy, this means VERY foamy, not just a little foamy.

4. Adding sugar slowly, means adding sugar SLOOOOWLY.

5. Old eggs work better than fresh eggs.

6. Egg white beaters work as well as normal egg whites.

7. The meringue MUST be spread over hot pie filling or it will separate.

8. It’s not as delicate in the oven – so, don’t take it out too soon because you’re afraid to over cook it. It will collapse if not cooked well.

Wow, lots of lessons learned – basically, I did everything wrong on my first try. But, thanks to Google, at least I got it on my second try!

Per Russell’s request, I tried out a new recipe. He deserves a new medal for suggesting this. I think this takes the prize for my favorite pie – and that’s saying a lot.

If you plan to make this, be sure to read about my trials with meringue first if you haven’t made it before!

  • 1  box vanilla wafers
  • 1/2  cup  butter, melted
  • 2  large bananas, sliced
  • 6  eggs, divided
  • 1/2  cup  sugar + 3/4  cup  sugar
  • 1/3  cup  all-purpose flour
  • 2  cups  milk
  • 2  teaspoons  vanilla extract

1. Preheat oven to 350 degrees

2. Crush all but 30 vanilla wafers

3. Melt butter

4. Mix vanilla wafers and butter

5. Pat mixture onto bottom and sides of pie dish, getting it as even as possible.

Optional 6. Sprinkle a little sugar for good measure

7. Bake for 12 minutes

8. Let cool

9. Slice bananas

10. Place on top of cooled pie crust

Here’s where things get dicey.

11. Whisk together 3/4  cup  sugar, 1/3  cup  all-purpose flour, 2  large eggs, 4  egg yolks (keep the whites for the meringue), and 2  cups  milk in a sauce pan.

12. Cook on medium heat, whisking continuously, until the filling thickens to the consistency of pudding

13. Remove from heat, add vanilla

14. Meanwhile, make meringue by whipping egg whites. Whip em’ good until they’re very foamy.

15. Once foamy, add 2 tablespoons of sugar for each egg white, mixing completely in between each tablespoon

16. Beat until soft peaks form

17. Pour half of pudding filling over pie crust and bananas

18. Place vanilla wafers on top

Option 19. Put more banana slices if you really like bananas

20. Completely cover with the rest of the pudding

21. Spoon meringue over pie, sealing at the edges

22. Bake for 10-12 minutes until meringue is golden brown

23. Let cool

24. Eat and enjoy

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