Meringue Banana Cream Pie
A classic banana cream pie features layered bananas, a rich pudding filling, and a fluffy meringue topping baked to a golden finish.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 375 F.
-
In a saucepan, combine 1/3 cup sugar, flour, and salt; gradually stir in milk until smooth.
-
Cook the mixture over medium-low heat, stirring constantly, until it boils.
-
Temper beaten egg yolks by slowly whisking in a small amount of the hot mixture, then return the tempered yolks to the saucepan.
-
Continue cooking for 2 minutes, stirring constantly, then remove from heat and stir in vanilla and butter; cool slightly.
-
Arrange bananas in the bottom of a cooled pie shell, then top with the cooled filling.
-
Beat egg whites and cream of tartar until frothy, then gradually add 1/3 cup sugar and continue beating until glossy peaks form.
-
Spoon the meringue over the filling, ensuring it seals to the crust edge.
-
Bake for about 10 minutes, or until the meringue is nicely browned.