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Рецепт Individual Banana Pudding Pie

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Cost per serving $0.45 view details
  • Ingredients for pie crust:
  • 1 (12-ounce) box vanilla wafers, divided
  • 1/2 cup butter, melted
  • 2 large bananas, sliced
  • Vanilla Cream Filling
  • 4 egg whites
  • 1/2 cup sugar
  • Ingredients for Vanilla Cream Filling:
  • 2 cups milk
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 4 large egg yolks
  • 2 teaspoon vanilla extract
  • Directions:
  • 1. Preheat oven to 350 degrees. Reserve 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield is about 2-1/2 cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate.
  • 2. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
  • 3. Arrange half of banana slices over bottom of crust. Prepare Vanilla Cream Filling, and spread 3.4-cup hot filling over bananas; top with 20 reserved vanilla wafers. Spread 3/4 cup hot filling over vanilla wafers, and top with remaining half of banana slices. Spread remaining hot filling (about 1 cup) over banana slices. (Filling will be about 1/4-inch higher than top edge of crust.
  • 4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges.
  • 5. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove from oven, and let cool on a wire rack 1 hour or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle over top of pie. Cover and chill 4 hours.
  • Directions for Vanilla Cream Filling:
  • 1. Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until mixture reaches the thickness of chilled pudding. (It will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.
  • For my version: Using 4 (6 ounce containers), I cut the recipe into 1/3. I followed the directions for the temperature and times.

Инструкции

  1. Ingredients for pie crust:
  2. 1 (12-ounce) box vanilla wafers, divided
  3. 1/2 cup butter, melted
  4. 2 large bananas, sliced
  5. Vanilla Cream Filling
  6. 4 egg whites
  7. 1/2 cup sugar
  8. Ingredients for Vanilla Cream Filling:
  9. 2 cups milk
  10. 3/4 cup sugar
  11. 1/3 cup all-purpose flour
  12. 2 large eggs
  13. 4 large egg yolks
  14. 2 teaspoon vanilla extract
  15. Directions:
  16. 1. Preheat oven to 350 degrees. Reserve 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield is about 2-1/2 cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate.
  17. 2. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
  18. 3. Arrange half of banana slices over bottom of crust. Prepare Vanilla Cream Filling, and spread 3.4-cup hot filling over bananas; top with 20 reserved vanilla wafers. Spread 3/4 cup hot filling over vanilla wafers, and top with remaining half of banana slices. Spread remaining hot filling (about 1 cup) over banana slices. (Filling will be about 1/4-inch higher than top edge of crust.
  19. 4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges.
  20. 5. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove from oven, and let cool on a wire rack 1 hour or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle over top of pie. Cover and chill 4 hours.
  21. Directions for Vanilla Cream Filling:
  22. 1. Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until mixture reaches the thickness of chilled pudding. (It will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.
  23. For my version: Using 4 (6 ounce containers), I cut the recipe into 1/3. I followed the directions for the temperature and times.

Nutrition Facts

Amount Per Serving %DV
Serving Size 158g
Recipe makes 10 servings
Calories 426  
Calories from Fat 168 39%
Total Fat 18.85g 24%
Saturated Fat 9.03g 36%
Trans Fat 0.0g  
Cholesterol 172mg 57%
Sodium 208mg 9%
Potassium 195mg 6%
Total Carbs 59.83g 16%
Dietary Fiber 1.2g 4%
Sugars 42.67g 28%
Protein 6.31g 10%
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