Banana Cream Pie with Meringue

This recipe comes from the 1952 Betty Crocker Cookbook that my mother had.  I enjoyed this pie as a kid both making it and eating it.  I am not going to make a pie shell for this one.  Instead, I purchased a premade pecan pie shell at the grocery before Thanksgiving.  But never got around to using it in a dessert.  A banana cream pie sounds really good right now.  A simple dessert before we start the hectic Christmas season.    

Banana Cream Pie

• Servings: 8 servings
• Time: 10 minutes
• Difficulty: easy
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Ingredients:

• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons corn starch
• 1 tablespoon flour
• 2 1/4 cups whole milk
• 3 egg yolks save whites for meringue
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 2 large bananas sliced
•  3 egg whites 
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 premade pie shell

Directions:

In a saucepan, combine sugar, salt, corn starch, flour, and milk and whisk.  Beat eggs with fork in a small bowl.  Stir eggs into milk mixture.  On medium heat cook custard until boils and is thicken.  Cool to room temperature.  

Preheat oven 400 degrees.

in premade cooked pie shell add some custard to the bottom of the pie.  Slice a layer of bananas on the custard.  Top with custard and slice banana on top of that.  Ending with custard on top.  There should be 2 layers of bananas. 

In a large mixing bowl beat room temperature egg whites with cream of tartar until soft peaks.  Continue to beat adding one tablespoon of sugar at a time until stiff peaks will form.  Stir in vanilla. 

Spoon on top of pie and form little peaks.  Make sure edges of the meringue is sealed to the pie crust.  This will keep the meringue from shrinking away from the sides and weep while cooling. 

Bake for 10 minutes until peaks are brown. Cool and serve.

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