Banana Pudding Pie

Oh, MY!!!!! This one is authentic.
(serves 8)

2 cups crushed vanilla wafers (8 oz.)
3 ripe* bananas (about 1&1/4 lb.) cut in 1/4" slices
1&3/4 cup sugar
1/4 cup flour
2 cups whole* milk
3 large eggs, separated
2 t. Kerrygold* butter
2 t. vanilla extract

Preheat oven to 350. Spread 1 cup wafer crumbs in a 9&1/2" deep-dish pie plate. If you don't have one use a soufflé or casserole dish. It has to be deep. Arrange half of the banana slices in a layer on top of the crumbs. Whisk together 1&1/2 cups sugar and flour in a saucepan. Whisk in 1 cup of milk, then add yolks and whisk until smooth. Add remaining milk and butter. Bring to a boil over med.-high heat, whisking constantly. Reduce heat to med. and boil, whisking, 1 min. Remove from heat and stir in vanilla. Pour half of the mixture evenly into pie plate. Top with remaining crumbs, then remaining banana slices in an even layer. Pour in remaining pudding, spreading evenly. To make meringue, beat egg whites in a large glass or metal bowl with an electric mixer on high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until whites are stiff and glossy. Spread gently over pudding, covering completely. Bake until meringue is lightly browned, 10-15 min. let cool on a rack 20 min., then chill until cold, at least 3 hours or overnight.

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Machete Milletti