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Banana Cream Meringue Pie

I grew up on a farm in Alberta, and I still remember my mom's pies, fresh from the oven for supper. This creamy banana variety is so good, no store-bought version can compare!

8 ServingsPrep: 30 min. Bake: 15 min. + chilling

Ingredients

Pastry for single-crust pie (9 inches)
1 cup sugar, divided
1/3 cup cornstarch
1/2 teaspoon salt
1 can (12 ounces) evaporated milk
1 cup water
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
3 egg whites
1 large firm banana

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry
shell with a double thickness of heavy-duty foil. Bake at 450°
for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire
rack.
In a large saucepan, combine 2/3 cup sugar, cornstarch and salt. Stir
in milk and water until smooth. Cook and stir over medium-high heat
until thickened and bubbly. Reduce heat; cook and stir 2 minutes
longer. Remove from the heat. Stir a small amount of hot filling
into egg yolks; return all to pan, stirring constantly. Bring to a
gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Gently stir in vanilla. Keep warm.
In a large bowl, beat egg whites on medium speed until soft peaks

2 of 2

Banana Cream Meringue Pie (continued)

Directions (continued)

form. Gradually beat in remaining sugar, 1 tablespoon at a time, on
high until stiff glossy peaks form and sugar is dissolved. Slice
banana into the crust; pour filling over top. Spread meringue evenly
over hot filling, sealing edges to crust.
Bake at 350° for 12-15 minutes or until golden brown. Cool on a
wire rack for 1 hour. Refrigerate for at least 3 hours before
serving.
Yield: 8 servings.

Nutrition Facts: 1 piece equals 336 calories, 12 g fat (6 g saturated fat), 98 mg cholesterol, 312 mg sodium, 51 g carbohydrate, trace fiber, 6 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.