Banana Cream Pie V

Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 366 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon salt
• ¼ cup cornstarch
• 1 tablespoon vanilla extract
• ¼ teaspoon cream of tartar
• 2 tablespoons butter
• ¼ teaspoon vanilla extract
• 3 cups milk
• ⅔ cup white sugar
• 4 large egg whites
• 1 (9 inch) deep dish pie crust, baked and cooled
• 1 large banana, sliced
• 4 large egg yolks, beaten

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C.)

Step 2

Combine sugar, cornstarch, and salt for custard in a large saucepan or double boiler until well mixed. Stir in milk and egg yolks; whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and vanilla.

Step 3

Pour 1/2 of the custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.

Step 4

Beat egg whites and cream of tartar for meringue topping in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.

Step 5

Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.