Thursday, December 3, 2009

Banana Cream Pie

Haven't had Banana Cream Pie in quite a while so I thought I would make one today.  At work we were talking about pies and a coworker mentioned that Banana Cream was her favorite.  That sounded good as I don't ever think to make it anymore.  I just so happened to have a couple of ripe bananas in the house that had a couple of spots on them...perfectly ripe to add the right sweetness and flavor to the pie.  You can make your own crust, whether it be baked pastry shell or graham cracker crust, either homemade or ready made.  I chose the ready made graham cracker crust as I happened to have one in the house.

Banana Cream Pie
1 cup sugar
1/2 cup all-purpose flour
1/4 t. salt
3 cups milk
4 eggs
3 T. butter
1 l/2 t. vanilla
1 9-inch baked pastry shell or graham cracker crust
Meringue (recipe follows)

For filling, in medium saucepan combine sugar, flour and salt; gradually stir in milk.  Cook and stir over medium heat till thickened and bubbly.  Reduce heat: cook and stir 2 minutes more.  Remove from heat.  Separate egg yolks from whites; set aside whites for meringue.  Beat egg yolks slightly.  Gradually stir 1 cup of the hot mixture into yolks.  Return yolk mixture to saucepan; bring to a gentle boil.  Cook and stir 2 minutes more.  Remove from heat.  Stir in butter and vanilla.  Slice 2-3 bananas in bottom of baked crust.  Pour hot pudding mixture into baked pie shell. Pour meringue over top and spread to seal edge.  Bake 350 degrees for 12-15 minutes till golden.  Cool.  Cover; chill to store.  Best to eat room temperature or preferably chilled.

4 egg whites
1 t. vanilla
1/2 t. cream of tartar
1/2 c. sugar

In a small mixer bowl, beat the egg whites, vanilla and cream of tartar at medium speed of electric mixer about 1 minute or till soft peaks form.  Gradually add sugar 1 T. at a time, beating at high about 4 minutes more until stiff glossy peaks form.

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