Recipe For Banana Cream Pie With Meringue
If you are a fan of desserts, especially pies, then you should definitely try this banana cream pie with meringue recipe. This recipe is easy to follow and the end result is a deliciously creamy pie with a fluffy and light meringue topping that will make your taste buds dance.
Ingredients:
- 1 9-inch pre-baked pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 5 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions:
- In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Gradually whisk in milk, making sure there are no lumps. Cook over medium heat, whisking constantly, until mixture thickens and starts to boil.
- In a separate bowl, whisk egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the egg yolks. Gradually whisk the egg yolk mixture back into the remaining milk mixture in the saucepan. Cook over medium heat, whisking constantly, until mixture is thick and bubbly. Remove from heat and stir in butter and vanilla extract.
- Let the mixture cool down for a while then pour it over the sliced bananas in the pre-baked pie crust.
- To make the meringue topping, beat egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spoon the meringue onto the pie filling. Spread it all the way to the edges to seal in the filling.
- Bake at 350°F for 12-15 minutes or until the meringue is lightly browned.
- Let the pie cool down at room temperature for at least 30 minutes, then refrigerate for a few hours or overnight before serving.
Tips for making the perfect banana cream pie:
- Select ripe but firm bananas for the filling. This will ensure that they don't turn mushy and brown while baking.
- When making the filling, be sure to whisk constantly to prevent lumps from forming.
- Cover the pie filling completely with meringue, making sure it touches the edges of the crust. This will prevent any air from getting in and causing the meringue to deflate or separate from the filling while baking.
- Bake the meringue until lightly browned, but be careful not to over-brown it. This will give it a burnt taste and ruin the entire pie.
- Let the pie cool down completely before cutting to ensure that the filling has set and the meringue has hardened.
Conclusion:
In conclusion, this banana cream pie with meringue is a delicious and easy-to-make dessert that is sure to impress your family, friends, and guests. With the right ingredients and following the instructions carefully, you can make a perfect pie every time. So, why not try this recipe and see for yourself how amazing it tastes?
