Banana Cream Meringue Pie

Name: Banana Cream Meringue Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings.
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

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!

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 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.