Whatcha Makin' Now?: Classic Banana Cream Pie


Wednesday, July 24, 2013

Classic Banana Cream Pie

Classic Banana Cream Pie with Meringue Topping

Here's how it went down.

Me: Crap, these banana's are brown. I guess I'll make some bread.
Jacob: You should make banana cream pie. I like banana cream pie.
Me: Okay.

Ya, I don't take much convincing when it comes to trying new recipes. The one problem: Banana Cream Pie using yellow bananas so I still am stuck with brown nanners.

Classic Banana Cream Pie with Meringue Topping

But this pie. Amazing! I've never made a cream pie or even a meringue so I really had fun. I kinda felt like I was on The American Baking Competition not really knowing how it would turn out. Super fun!

Classic Banana Cream Pie with Meringue Topping

Classic Banana Cream Pie

2 1/2 cups whole milk
1/4 cup heavy cream
2 egg yolks
2/3 cup sugar
4 tablespoons cornstarch
2 teaspoons vanilla extract
2 tablespoons butter, room temp
1 or 2 yellow bananas, thinly sliced (not over ripe)
9 inch pie shelled, baked and cooled

1 tablespoon Meringue Powder (I used Wilton brand.)
1/4 cup cold water
1/3 cup granulated sugar

Prepare pie crust according to package directions but make sure to prick the bottom and sides of the unbaked crust with a fork prior to baking. Bake crust until golden brown and then set aside to cool.

Whisk together the milk, cream, and egg yolks in a small bowl.

In a saucepan, combine the sugar and the cornstarch. Whisk in the milk mixture and cook over medium heat, stirring constantly for 5 minutes.

Allow mixture to come to a boil, about 5 more minutes. Boil and stir the mixture for one minute. It will start to thicken up like pudding. Remove saucepan from heat and stir in the vanilla extract and butter. Set pan aside to cool slightly.

Slice bananas and place in the baked pie crust. Pour filling into crust and spread around evenly.

Next, prepare the meringue topping. In a large bowl, combine meringue powder, water and 3 tablespoons plus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.

Spread meringue all over the top of the pie.

Place under your ovens broiler for a couple minutes to brown the meringue topping. *Watch very closely as it can burn quickly.*

Place in the refrigerator for 3-4 hours or overnight to firm up. Serve chilled.

Source: Mommy's Kitchen

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