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Banana Meringue Pie

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
    8 servings


  • 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
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  • 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.
Nutrition Facts
1 slice: 387 calories, 15g fat (7g saturated fat), 103mg cholesterol, 264mg sodium, 59g carbohydrate (40g sugars, 1g fiber), 6g protein.

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  • jvaliante
    Apr 18, 2016

    This is good,I stuck to the recipe, there was a little more banana used because they were big,everyone liked it will be making again..

  • Stinalynn121
    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.

  • bekhiet
    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.