Monday, March 28, 2011

Banana Cream Pie with Meringue

I have made this pie so many times.  I have tweaked the recipe around until it is the easiest for me.

•3/4 cup white sugar
•1/3 cup all purpose flour
•1/4 teaspoon salt
•2 cups milk
•4 egg yolks (beaten) Save the egg whites for the meringue
•2 TBLs butter
•1 1/4 teaspoons vanilla extract
•1 9 inch pie crust, baked
•3 or 4 bananas, sliced

In a saucepan, combine the sugar, flour and the salt. Add the beaten egg yolks to the 2 cups of milk mixing thoroughly. Pour into dry ingredients mixing thoroughly. Turn on medium heat and cook, stirring constantly until mixture thickens and starts to bubble. Be careful not to scorch. Turn off heat. Add butter and vanilla and mix thoroughly. Slice the bananas into the cooled pie shell. Pour the cooled filling over the bananas. Have your oven preheated to 350 degrees.

Fix the meringue. Whip the egg whites on high until they begin to peak. Add 1/3 cup sugar to the egg whites and continue beating until stiff peaks form. Spread the meringue evenly over the filling. Bake at 350 degrees for 15 minutes.


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