Pineapple Banana Custard Meringues Recipes

Steps:

• For the crust:
• Preheat the oven to 325°F.
• Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
• Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
• For the filling:
• Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
• When ready to assemble the pie, preheat the oven to 375°F.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
• Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
• Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
• Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
• Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Steps:

• 1. Pie Crust: Combine graham cracker crumbs, pecans and butter; press onto the bottom and up sides of a 9-inch pie pan. Set aside. Preheat oven to 300^.
• 2. Pineapple Custard: In a large mixing bowl, beat cream cheese until fluffy and add pineapple, juice and all;mix until smooth. Gradually add sweetened condensed milk ,egg yolks, vanilla and corn starch; mix well. Gently pour into crust. Bake about 45 minutes at 300^ or until center of pie is almost set.(some ovens take up to 50 minutes) Remove from oven. Turn oven temperature to 400^.Spread meringue over top and bake in oven 4-5 minutes until lightly brown on peaks. Cool completely so that the filling has time to thicken properly.
• 3. Meringue: Beat egg whites until soft peaks form. add the cream of tartar, beat again to mix in. Slowly add the sugar by Tablespoons until all has been incorporated and stiff peak form. Spread meringue over filling evenly , making sure to cover the edges of the crust and no gaps between filling and edge of pie crust. Bake for 4- 5 minutes in 400^.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm., For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into crust. Spread meringue over hot filling, sealing edge to crust., Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.

Steps:

• Pre heat oven to 350.
• Melt butter and mix in flour and sugar.
• Beat eggs and to butter/flour mix.
• Fold in the crushed pineapple.
• Pour into pan and sprinkle with cinnamon.
• Bake for 1 hour.

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.