A classic Banana Cream Pie just like my Grandma Sumner used to make.
Course Dessert
Keyword banana cream pie, dessert, pie, pudding
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 8slices
Author Dine & Dish
Ingredients
For the pie filling:
1 9-inchpre-baked pie shellfollow my instructions here for a perfect pie crust
2/3cupsugar
1/4cupcornstarch
1/2teaspoonsalt
3cupsmilk
4egg yolksslightly beaten (reserve the egg whites)
2tablespoonsbuttersoftened
1 1/2Tablespoonvanilla
2large bananassliced
For the meringue:
3egg whites
1/4teaspooncream of tartar
6Tablespoonssugar
1/2teaspoonvanilla
Instructions
For the pie:
Mix sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils.Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
Stir in butter, vanilla.
Place sliced banans in single layer in the pre-baked pie shell
Pour pudding mixture into the pre-baked pie shell over the bananas.
For the meringue:
Beat egg whites and cream of tarter in the bowl of an electric mixer until foamy. Beat in sugar, 1 Tablespoon at a time; continue beating until stiff and glossy and stiff peaks form. Do not underbeat.
Beat in vanilla.
Spoon meringue onto hot pie filling. Spread over filling, carefully sealing meringue to the edge of crust to prevent shrinking or weeping. Using the back of a spoon, gently press down on the meringue and lift lightly to form peaks all over the top.
Place in a preheated 400°F oven and bake for 8-12 minutes or until meringue is lightly browned.
Cool pie and slice to serve. Refrigerate any leftovers.