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Banana Meringue Pie Recipe

Banana Meringue Pie Recipe photo by Taste of Home

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This pie is the perfect way to end a meal on a cozy, comforting note.—Edna Hoffman, Hebron, Indiana

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Banana Meringue Pie Recipe

Prep: 25 min. Bake: 15 min. + chilling

Yield: 6-8 Servings

25 15 40

Ingredients

3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2-1/2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons vanilla extract
3 medium firm bananas
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Gently stir in butter and vanilla until butter is melted; set aside. Slice bananas into the pastry shell. Pour hot filling over bananas.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over filling, sealing edges to crust.
Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 387 calories, 15 g fat (7 g saturated fat), 103 mg cholesterol, 264 mg sodium, 59 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Banana Meringue Pie in Taste of Home October/November 2004, p53

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Banana Meringue Pie

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(1-1) of 1 reviews

Reviewed on Jun. 19, 2011 by bekhiet

I found he whole thing about pour the sauce filling over the bananas slices not to be that great. There are a lot of steps and this recipe is not that great tasting. If you want to try it, I would suggest blending all the ingredients together smooth. Also, don't keep at room temp at all, it will be to runny, must be refrigerated.