Recipe for Banana Cream Pie
I love making pudding pies. I think the big factor for me is the low baking time, or perhaps the fact that you bake the crust before filling it, so you end up with this perfect, flaky crust every time – no chance for sogginess. It may even be the big pile of meringue on top, making it look huge, that I love so much about them. Let’s face it, there are a lot of things to love about pudding pies!
This recipe is a very simple combination of the components mentioned above. I find that after refrigerating the finished pie for a few hours, the flavor of the sliced bananas on the bottom of the pie shell permeates the whole pie, but you can definitely add a teaspoon of banana extract if you want a little extra flavor punch.
Banana Cream Pie
What You Need:
- 1 pie crust recipe for a 9″ pie (a Butter Pie Crust would be good!)
- 1 cup sugar
- 5 Tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 2 teaspoons vanilla
- 1 teaspoon banana extract (optional)
- 2 Tablespoons butter
- 3 bananas
- 3 large egg whites
- 1/4 cup sugar
Prepare and bake pie crust and set aside to cool.
Combine sugar, cornstarch and salt. Stir in milk and begin heating over medium heat, stirring constantly to prevent lumps from forming.
Bring to a boil and allow to boil for one minute while stirring.
Remove from heat. Stir in vanilla and banana flavorings. Dot with butter pieces and allow to cool.
After pudding has cooled down to room temperature, slice bananas, and line bottom of baked, cooled pie shell. This is the fun part where you get to add as many, or as few, bananas as you want to.
Pour pudding into pie shell on top of bananas.
To make the meringue:
Pour egg whites into a clean, grease-free mixing bowl, and beat on low/medium speed using stand mixer or rotary beaters for 1-2 minutes.
Increase speed and beat until soft peaks form. Gradually add 1/4 cup of sugar, and continue beating until stiff peaks form.
Spread evenly on top of pie, and place in broiler to brown, watching carefully.
Depending on your broiler set up, this could take anywhere from 1-5 minutes. Just watch it really closely – the moment you turn your head, it’ll burn! Take my word for it – I’m notorious for burning meringues.
Refrigerate your pie until ready to serve. The longer the better to let the flavors intensify!