Betty Crocker Banana Cream Pie With Meringue
Are you looking for a dessert recipe that is both delicious and easy to make? Look no further than Betty Crocker's Banana Cream Pie with Meringue. This classic recipe is perfect for any occasion, and is sure to be a hit with your family and friends. Follow these simple steps to create a dessert that is both sweet and satisfying.
Ingredients:
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup shortening
- 3-4 tbsp cold water
For the Filling:
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 2 cups milk
- 3 egg yolks, slightly beaten
- 2 tbsp butter
- 1 tsp vanilla
- 3 ripe bananas
For the Meringue:
- 3 egg whites
- 1/4 tsp cream of tartar
- 6 tbsp sugar
- 1/2 tsp vanilla
Instructions:
For the Pie Crust:
1. Preheat oven to 475°F.
2. Mix flour and salt in medium bowl. Cut in shortening using pastry blender or fork until mixture is crumbly. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
4. Roll pastry into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
5. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
6. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.
For the Filling:
1. Mix sugar, flour and salt in medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
2. Gradually stir at least half of hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
3. Stir in butter and vanilla. Cover surface with plastic wrap to prevent skin from forming; cool slightly.
4. Slice 2 of the bananas and arrange on bottom of baked pastry shell. Pour filling over bananas. Slice remaining banana and arrange on top of filling.
For the Meringue:
1. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.
2. Beat in vanilla.
3. Spread meringue over hot filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
4. Bake 10 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours.
Tips:
To prevent the meringue from weeping, be sure to spread it over the hot filling while it is still hot, and make sure to seal it to the edge of the crust.
You can store any leftover pie in the refrigerator for up to three days. Cover it with plastic wrap to prevent it from drying out.
Conclusion:
Betty Crocker's Banana Cream Pie with Meringue is a delicious and easy-to-make dessert that is sure to please your family and friends. With a flaky pie crust, creamy banana filling, and fluffy meringue topping, this dessert is the perfect balance of sweetness and texture. So why not give it a try and impress your loved ones with your baking skills?
