Banana Cream Pie
This high-peaked meringued treat is sure to impress everyone you serve it to.
This classic dessert will prove to be a favorite with friends and family alike!
1 ¼ c. flour (have additional flour on hand for rolling dough)
Dash of salt
¼ c. butter
¼ c. vegetable shortening
Ice water (enough to moisten dough)
1. Preheat oven to 425°F.
2. In large bowl work salt, butter and shortening into flour with hands till marble-size lumps form. Pour in water a little at a time, “fluffing” flour to mix. When dough feels moist, do a squeeze test. If it holds together, it’s done. Dough should feel tacky, not wet. Don’t overwork!
3. Form into a disc. Sprinkle flour under and on top of dough to keep it from sticking.
4. Roll flat and thin; fit in pie plate. Trim excess dough around edges so it’s 1 inch wider than dish. Roll edge all the way around then pinch with fingers to create fluted crust.
5. Pierce crust throughout with a fork. Cover with foil shaped to crust. Weigh down with dried beans.
6. Place in oven for 20 minutes. Remove from oven; discard foil and beans. Place back in oven to brown for about 7 to 10 minutes. Remove from oven; set aside.
|¾ c. sugar||5 egg yolks, beaten (reserve whites for meringue)|
|¼ c. cornstarch||3 Tbsp butter|
|¼ tsp salt||1 Tbsp vanilla extract|
|3 c. whole milk|
4 bananas, sliced
1. Whisk dry ingredients together in heavy saucepan on medium-high; gradually whisk in milk. Stirring constantly, cook till thick and bubbling.
2. Once it bubbles, cook for another 2 minutes. Remove from heat.
3. In a separate bowl, beat yolks, then add about 1 cup of hot filling; add egg mixture to pudding.
4. Constantly stirring, bring to a gentle boil and cook for another 2 minutes.
5. Remove from heat; stir in butter and vanilla.
6. Fill bottom of baked pie shell with sliced bananas. Pour hot pudding on top. Make meringue.
5 egg whites
1 tsp vanilla
½ tsp cream of tartar
½ c. sugar
1. In mixing bowl beat egg whites, vanilla and cream of tartar on high speed for several minutes. Gradually add sugar.
2. Continue beating on high till stiff peaks form.
3. Spread meringue over pudding till it covers pie, sealing crust edge.
4. With the back of a spoon, dab at the meringue, lifting the spoon high as you pull back to create curlicues.
5. Bake for 7 to 8 minutes, till meringue looks toasted. Watch so it doesn’t burn!
Nutritional Information: Calories: 460; Fat: 22g; Cholestrol: 145mg; Sodium: 230mg; Total Carbohydrates: 60g; Dietary Fiber: 2g; Sugars: 37g; Protein: 9g.
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