Southern Banana Mallow Pie Food

BANANA MALLOW PIE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in marshmallows and COOL WHIP.
• Place banana slices in crust; cover with pudding mixture.
• Refrigerate 1 hour or until firm.

SOUTHERN BANANA PUDDING

Steps:

• Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
• Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
• Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

BANANA PUDDING PIE

Steps:

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

SOUTHERN BANANA MALLOW PIE

Steps:

• Pour milk into large bowl.
• Add pudding mix and beat with wire whisk 2 minutes.
• Let stand 5 minutes.
• Add marshmallows and Cool Whip.
• Stir gently until well blended.
• Place banana slices in bottom of crust.
• Cover with pudding mixture.
• Refrigerate at least 1 hour.

BANANA MALLOW PIE

Steps:

• Pour milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and whipped topping; stir gently until well blended.
• Place banana slices in crust; cover with pudding mixture.
• Refrigerate at least 1 hour. Cut into 8 slices to serve. Store leftover pie in refrigerator.

BANANA MALLOW PIE

Steps:

• Pour milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and whipped topping; stir gently until well blended.
• Place banana slices in crust; cover with pudding mixture.
• Refrigerate at least 1 hour. Cut into 8 slices to serve. Store leftover pie in refrigerator.