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1
Mix together the two crust ingredients in a bowl, then press the mix into a 9-inch pie tin.
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2
Chill 5 - 10 min, place into 350 degrees oven, and bake 10 min or possibly till golden brown.
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3
Vanilla Pudding: In a medium bowl, combine yolks, sugar and cornstarch.
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4
With the tip of a paring knife split the vanilla bean and scrape the inside and whisk into egg mix.
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5
Add in the cream and lowfat milk.
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6
Place the bowl over a pot of boiling water (a double boiler) and stir the mix occasionally till it thickens, about 10 min.
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7
Remove bowl from heat and stir in vanilla extract.
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8
Set aside.
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9
Meringue: In a bowl, beat egg whites till foamy.
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10
Add in cream of tartar and continue to beat till soft peaks form.
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11
Add in the granulated sugar and whip on high speed till the whites become stiff and glossy.
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12
To assemble: Arrange banana slices in an even layer on the bottom of the pie shell.
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13
Pour 1/2 of the vanilla pudding over the bananas.
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14
Arrange approximately 1 c. whole vanilla wafers over the bananas and then top with remaining pudding.
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15
Refrigeratein the refrigerator for 10 to 15 min.
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16
Remove pie from refrigerator, and with a spoon, dollop the meringue on top to create peaks over the entire pie, covering all of the pudding.
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17
Bake pie at 400 degrees for 8 to 10 min or possibly till peaks are golden brown.
