What……… Banana Pie in October? I know it seems logical that we would pick a seasonal pie, like Pumpkin Pie, but that’s not how we roll. Besides, bananas are good year round, so Jamie and I decided to mix things up. This is a super simple and very yummy pie to make.
I prefer a meringue for the topping vs fresh whipped cream……SAY WHAT!? Why, you ask. Because that’s how my mom always made it when I was growing up and I wanted to share the love. Kiss, Kiss!! Go Bananas with the Two Chicks from the Sticks Banana Cream & Meringue Topped Pie.
Your Favorite Chick from the North – Jill
Banana Cream & Meringue Topped Pie
1- 9″ baked pie crust
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 egg yolks (save whites for meringue)
2 tablespoons butter
1 teaspoon vanilla
3 Bananas, sliced
- In a medium, heavy saucepan, over medium heat stir together sugar, flour, salt and milk til thick.
- Put egg yolks in a small bowl stir in 1/2 cup of the pudding mixture to temper the eggs.
- Add egg mixture to the pudding and cook for 2 minutes.
- Add butter, vanilla and stir til smooth. Take off heat and cool slightly.
- Cover pudding with plastic wrap and cool to room temperature. Add bananas and pour into baked pie crust. Top with meringue.
3 egg whites
1/4 teaspoon cream of tarter
1/2 cup sugar
1 teaspoon cornstarch
- In mixing bowl, beat egg whites and cream of tarter – gradually add sugar and cornstarch.
- Beat until stiff and shiny.
- Spoon meringue onto banana cream pie.
- Place in preheated 350 degree oven til tips of meringue turns brown (Approx. 4 to 5 min.)