Banana Cream Pie With Meringue Topping

I made this last night for the family and used a Meringue topping it was very yummy 🙂 I hope you enjoy it as much as my family did.

Banana Cream Pie With Meringue Topping

What you need

1 2/3 cups water
3 tablespoons cornstarch
1 (14 oz) can of Condensed Milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) pie crusts, already baked
3 medium bananas, sliced


Sperate your eggs, and save the white to make your meringue.
In a saucepan over medium heat mix water and cornstarch until smooth. Stir in condensed milk and egg yolks. Cook until thick in the saucepan. Remove from heat and Stir in 2 tablespoons butter. Add vanilla. Cool slightly (stirring occasionally). Pour 1/2 of filling on pie crust. Place sliced bananas on filling. Pour remainder of filling on the sliced bananas.

For the Meringue.

3 large egg whites, room temperature

Pinch of salt

1/4 teaspoon cream of tartar

6 tablespoons sugar, preferably superfine

1/2 teaspoon vanilla extract

In a mixing bowl, preferably stainless steel or glass beat the egg whites and a pinch of salt on low speed of an electric mixer until they are frothy. Add the cream of tartar and increase the mixer speed to medium; continue beating until the whites are fluffy, with large bubbles forming around the edges. With the mixer running, add the sugar, a few teaspoons at a time, or until all of the sugar is incorporated. Continue beating until the peaks are firm but still glossy. Add the vanilla.Spoon the meringue onto the hot pie filling. If you are topping an unbaked pie filling, have it at room temperature before you top it with the meringue. Spread the meringue to the crust edge to seal the filling in. Fluff it with the back of a spoon to make decorative peaks across the pie. Bake at 350 for about 15 minutes.


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Lisa Walker

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