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Banana Split Meringue Pie

Recipe By: Ronald Bronitsky
Year Submitted: 2019
Winner Second Place

Ingredients

Crust

1 1/2 cup unbleached flour
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
7 tablespoons unsalted butter, chilled, cut into small cubes
1/4 cup Crisco vegetable shortening, chilled
1/4 cup ice water
20 Nilla Wafers

Filling:
Chocolate ganache bottom layer:
1/3 cup semisweet chocolate chips
1 Tablespoon unsalted butter
1/4 cup+ 2 Tablespoons heavy cream

Strawberry layer:
1pound frozen strawberries
1 Tablespoon fresh lemon juice
2 Tablespoons water
2 teaspoons unflavored gelatin
1/2 cup sugar and pinch salt
1/2 pound fresh strawberries, hulled and sliced thin

Banana infused milk:
2 2/3 cups banana infused milk (see above)
1/2 cup sugar
1/4 cup corn starch
1 1/2 teaspoon gelatin dissolved in 2 Tablespoons water. Liquefy in microwave for 8-10 seconds before use
1/4 teaspoon salt
4 large egg yolks
3 Tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla extract
1 banana sliced into 1/4 inch thick pieces
1/3 cup crushed salted roasted peanuts
8-10 thin chocolate wafers (Nabisco)

Meringue layer
1 Tablespoon cornstarch
1 Tablespoon superfine sugar
1/3 cup water

4-5 egg whites, room temp
1/4 teaspoon cream of tartar
1/2 cup superfine sugar
1 teaspoon vanilla
Caramel sauce (homemade is best, see recipe below)

Directions

Crust
Blend all dry ingredients except the Nilla wafers together in food processor. Add butter, and using 1-2 second pulses, cut into dry ingredients until pea size particles form (about 6-8 pulses). Add the Crisco and again, pulse into the dough with about 6-8 pulses.
Pour dough into mixing bowl. Using a fork, slowly add the ice water until dough is evenly moistened. Use spatula to press dough together.

Remove dough and form a ball with your hands. Form into 6 inch disc and wrap in plastic wrap. Refrigerate at least 2 hours before using.
In food processor finely pulverize about 20 Nilla wafers into fine crumbs.
Generously sprinkle wafer crumbs over rolling surface. Place pie dough on top of crumbs. Sprinkle more crumbs on top of crust. Roll out crust, frequently sprinkling crumbs on top and bottom of crust until crust rolled out to fit 9€