Banana Cream Pie V

Banana Cream Pie V

73

"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."

Ingredients

1 h servings 366 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well, then 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 1 tablespoon vanilla.
  2. Preheat oven to 400 degrees F (200 degrees C.) Pour half of custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.
  3. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.
  4. Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.
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Reviews

73
  1. 81 Ratings

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This is how my Grandma makes her pies. A couple of notes for the readers having trouble: remember that anything thickened with cornstarch MUST come to a boil to get the full thickening power. It...

Straightforward recipe. Hints for the novice. Stir the cooking custard until very thick so butter doesn't thin. Then cool before filling pie crust. Also, makes a very full 9" pie. Consider ...

absolutely THE BEST BANANA CREAM PIE EVER!!! I decided to use splenda instead of sugar...1 cup. I stirred it while cooking with my wire whisk...cooking until very thick. I also used 2 bananas...