Mom's Banana Cream Pie

16
Ingredients

30m
Prep Time

15m
Cook Time

45m
Ready In

Recipe: #14984

October 22, 2014

Categories: Desserts, Banana, Easter, Fathers Day Mothers Day, Potluck, Sunday Dinner, Vegetarian, Sugar, Pies, more

recipe by:
Puppitypup

"My favorite cream pie. Make with bananas that are fully ripe but not gone soft. Use mom's pie crust recipe, or if you're a beginner, my sister Lauren's, under my recipes. Prep time doesn't include making and baking pie shell."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (208.4 g)
Calories 475.8
Total Fat - 29.6 g
Saturated Fat - 11.8 g
Cholesterol - 1011.7 mg
Sodium - 350.8 mg
Total Carbohydrate - 32.6 g
Dietary Fiber - 0.2 g
Sugars - 25.4 g
Protein - 19.2 g
Calcium - 233.2 mg
Iron - 2.8 mg
Vitamin C - 0.4 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 425 degrees. Pie shell should already be baked using a crust guard and cooled.

Step 2

Pie:

Step 3

In heavy saucepan, whisk together sugar, salt and cornstarch. Add milk and corn syrup, cooking on medium heat til thick.

Step 4

Temper egg yolks by stirring a spoonful of hot milk, repeating until yolks are warm enough to add to hot milk.

Step 5

Whisk tempered yolks into saucepan and cook 3 minutes, whisking constantly. Remove from heat, add butter and vanilla, spread banana slices on top.

Step 6

Meringue:

Step 7

If you have a kitchenaid mixer, use wire beater. Beat egg whites, water and baking powder til stiff peaks form. Test with a fork, if fork stands up, egg whites are stiff enough.

Step 8

Pour sugar in a slow stream with mixer on lowest setting, then whip again til stiff.

Step 9

Spread onto pie, making sure crust is completely covered and sealed at pastry edge to prevent weeping. Be careful not to pile on so much that your pie keeper won't close. You can always bake the extra meringue in a ramekin along with the pie.