Ingredients
The following ingredients have 4 Servings
- For the pie filling:
- 1 9- inch pre-baked pie shell (follow my instructions here for a perfect pie crust)
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 4 egg yolks (slightly beaten (reserve the egg whites))
- 2 tablespoons butter (softened)
- 1 1/2 Tablespoon vanilla
- 2 large bananas (sliced)
- For the meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 Tablespoons sugar
- 1/2 teaspoon vanilla
Instruction
- 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.
