Banana Meringue Pie Recipe
Banana Meringue Pie Recipe photo by Taste of Home

Banana Meringue Pie Recipe

Publisher Photo
This pie is the perfect way to end a meal on a cozy, comforting note.—Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Banana Meringue Pie in Taste of Home October/November 2004, p53

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.

Reviews for Banana Meringue Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Jul. 22, 2013

"made this recipe and made some changes after reading the other review on it. I followed the directions up until slicing banana's, instead I put 3 overripe bananas in my blender along with the hot mixture and blended until smooth, I added 2 tbsp. more of cornstarch, along with a few dashes of nutmeg and cinnamon for added flavor, and then returned to the pan to boil/thicken a bit more. I did this in a square cake pan with a Nilla Wafer pie crust (made same as a standard graham cracker except with Nilla wafers instead) it was DELICIOUS!!! I gave it 4 stars because the results were SO yummy even if a slight bit modified."

MY REVIEW
Reviewed Jun. 19, 2011

"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."

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