Banana Cream Meringue Pie Recipes

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Gently stir in butter and vanilla until butter is melted; set aside. Slice bananas into the pastry shell. Pour hot filling over bananas., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground. Add the melted butter and pulse until the mixture looks like coarse sand. Press on the bottom and up the sides of a 9-inch pie dish. Bake until golden, 10 to 12 minutes; let cool completely.
• Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat. Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale. Whisk in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat. Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently.
• Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute. Stir until the chocolate melts, then let cool slightly.
• Spread the chocolate over the bottom and up the sides of the crust. Press the bananas into the chocolate, then pour the custard over the bananas. Cover and chill until set, at least 1 hour.
• Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes.
• Swirl the meringue on the pie with the back of a spoon. Bake until golden brown in spots, 5 to 8 minutes. Let sit at room temperature until set, about 1 hour, 30 minutes.

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Steps:

• To make pastry, combine flour, sugar and butter in a food processor.
• Process until the consistency of fine meal.
• Add beaten egg; continue to process just until dough starts to come together.
• Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill.
• Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle.
• Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes.
• Bake pastry at 375 degrees for 12 minutes until light golden in color.
• Thinly slice five of the bananas and arrange on bottom of pastry shell.
• Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla.
• Pour over banana layer.
• Bake at 350 degrees for 35 - 40 minutes or until filling is set.
• Let pie cool slightly.
• To make meringue, beat egg whites with a pinch of salt until soft peaks form.
• Gradually beat in 1/3 cup sugar until meringue is stiff and glossy.
• Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned.
• Let cool; refrigerate until serving time.

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• 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.
• Pour 1/2 of the custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.
• 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.
• Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.