Photo #48 (above) is mine. This is an excellent recipe, though I did alter it a bit to fit my needs. First, we needed a large dessert, so I doubled the recipe for a 9x13 dish. I used a reviewer's suggestion of a crushed vanilla wafer/butter crust. I used a whole box of wafers, 1.5 sticks melted butter, and added about 1/4 cup brown sugar and pressed it into the dish, baking for about 10 min at 350°, until it darkened. After the crust cooled I covered it with 3 bananas' worth of slices. Then I made the filling as directed (amounts doubled for my large dish), with the exception of adding 2 mashed bananas along with the butter and vanilla extract for an extra banana flavor. I let the filling cool for 10 minutes or so before I poured it, then i sprinkled about 1/2 cup of crushed vanilla wafers and 1/4 cup of sliced almonds over the top. Per reviewers' suggestions, I did not chance baking this pie, since the filling was already cooked and seemed like it would set up fine as is. I put it in the refrigerator for about 2 hours and served it with a dollop of cool whip on each piece. The filling set up perfectly, cutting into nice pieces. I loved the texture and think the mashed bananas added richness. The crust was awesome! It had a nice crunch and didn't sog up. I liked having sliced almonds on top, for extra crunch and flavor, though next time I'll toast them first. I'll be using this recipe again.
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Photo #48 (above) is mine. This is an excellent recipe, though I did alter it a bit to fit my...