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Banana Meringue Pie

 Banana Meringue Pie
This pie is the perfect way to end a meal on a cozy, comforting note.—Edna Hoffman, Hebron, Indiana
6-8 ServingsPrep: 25 min. Bake: 15 min. + chilling

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

2 of 2

Banana Meringue Pie (continued)

Directions (continued)

  • 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.