INGREDIENTS

INSTRUCTIONS

Mix together the two crust ingredients in a bowl, then press the
mixture into a 9-inch pie tin. Refrigerate 5 to 10 minutes, place
into 350 degrees oven, and bake 10 minutes or until golden. Vanilla
Pudding: In a medium bowl, combine yolks, sugar and cornstarch. With
the tip of a paring knife split the vanilla bean and scrape the
inside and whisk into egg mixture. Add the cream and milk. Place the
bowl over a pot of boiling water (a double boiler) and stir the
mixture occasionally until it thickens, about 10 minutes. Remove bowl
from heat and stir in vanilla extract. Set aside. Meringue: In a
bowl, beat egg whites until foamy. Add cream of tartar and continue
to beat until soft peaks form. Add the granulated sugar and whip on
high speed until the whites become stiff and glossy. To assemble:
Arrange banana slices in an even layer on the bottom of the pie
shell. Pour 1/2 of the vanilla pudding over the bananas. Arrange
approximately 1 cup whole vanilla wafers over the bananas and then
top with remaining pudding. Chill in the refrigerator for 10 to 15
minutes. Remove pie from refrigerator, and with a spoon, dollop the
meringue on top to form peaks over the entire pie, covering all of
the pudding. Bake pie at 400 degrees for 8 to 10 minutes or until
peaks are golden. This recipe yields ?? servings.
Source: "CHEF DU JOUR - (Show # DJ-9215) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Chef Cynthia Long
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