Banana Pudding Pie

1 (12-oz.) box vanilla wafers, divided
1/2 cup butter, melted
2 large bananas, sliced
1 recipe of Vanilla Cream Filling
4 egg whites (save the yolks for the filling)
1/2 cup sugar

for vanilla cream filling:
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract




Instructions

To make the crust, set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor until finely crushed. Pour melted butter slowly into the food processor is it processes. Remove, and firmly press on bottom, up sides, and onto lip of a 9-inch pie plate.

Bake at 350° for 10 to 12 minutes or until lightly browned. Remove and cool 30 minutes.

Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling (see below), and spread half of hot filling over bananas.Top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about 1/4 inch higher than top edge of crust.)

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 dissolves. Spread meringue evenly over hot filling, sealing the edges.

Bake at 350° for 10 to 15 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.

for vanilla cream filling:
Whisk together sugar, flour, eggs, egg yolk and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. Remove from heat, and whisk in vanilla.