I can recall my mother-on-law having a large bowl of (not banana pudding but rather) strawberry pudding. I believe she even picked the small strawberries from her garden. Life was hard on the farm, but the food was good.
I had never heard of strawberry pudding until I met her. Let’s just say that she set the bar pretty high.
On a separate note, I used to subscribe to the magazine all-things southern, Southern Living. I saw a recipe in it once for Banana Pudding Pie. I love bananas, but since I used the last in the house to make some banana bread, I decided to switch things up and try strawberries in the pie instead. I think of it as homage to my MIL.
The photo does not do it justice. It was good. I was not able to slice my pie because I did not wait for it to cool, so instead I scooped it up and just ate as though it were simply strawberry pudding.
Strawberry Pudding Pie
- 1 12 oz box vanilla wafers, divided
- 1/2 cup butter melted
- 1 pint strawberries
- 2 Tbsp sugar
Vanilla Cream Filling
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 large eggs + 4 egg yolks
- 2 cups milk
- 2 tsp. vanilla extract
- 4 egg whites
- 1/2 cup sugar
Preheat oven to 350 degrees. Remove 30 vanilla wafers to use for layering. Place remaining cookies in a food processor and pulse until coarsely crushed. Add butter and pulse until blended. Pour crumbs into a pie plate and press firmly on bottom and up the sides. Bake for 10 to 12 minutes. Remove and place on wire rack and allow to cool for 30 minutes.
Wash strawberries and remove stem. Using an egg slicer, slice strawberries and place in a bowl. Sprinkle with 2 tablespoons sugar. Set aside.
Whisk together 3/4 cups sugar, flour, 2 large eggs and 4 egg yolks (save the egg whites for the meringue) in a heavy sauce pan over medium-low heat, whisking constantly for 8 to 10 minutes or until it reaches the thickness of chilled pudding. (The mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted. Remove from heat and stir in vanilla.
Place a small amount of pudding mixture on bottom of pie crust. Drain syrup from strawberries. Place strawberries on top of pudding layer.
Layer remaining vanilla wafers over strawberries. Spoon remaining pudding on top.
Beat 4 egg whites on high speed of electric mixer until foamy. Slowly add sugar (about 1 tablespoon at a time), beating until stiff peaks form and sugar has dissolved. Spread over hot filling being sure to seal the edges.
Bake at 350 degrees for 10 to 12 minutes or until meringue is golden brown. Remove from oven and let cool 1 hour or a wire rack or until completely cool. Chill for at least 4 hours.