Banana Meringue Pie Recipes

BANANA MERINGUE PIE

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.

BANANA CREAM PIE V

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• Combine sugar, cornstarch, and salt for custard in a large saucepan or double boiler until well mixed. Stir in milk and egg yolks; whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and vanilla.
• Pour 1/2 of the custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.
• Beat egg whites and cream of tartar for meringue topping in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.
• Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.

BANANA MERINGUE PIE

Steps:

• To make pastry, combine flour, sugar and butter in a food processor.
• Process until the consistency of fine meal.
• Add beaten egg; continue to process just until dough starts to come together.
• Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill.
• Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle.
• Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes.
• Bake pastry at 375 degrees for 12 minutes until light golden in color.
• Thinly slice five of the bananas and arrange on bottom of pastry shell.
• Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla.
• Pour over banana layer.
• Bake at 350 degrees for 35 - 40 minutes or until filling is set.
• Let pie cool slightly.
• To make meringue, beat egg whites with a pinch of salt until soft peaks form.
• Gradually beat in 1/3 cup sugar until meringue is stiff and glossy.
• Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned.
• Let cool; refrigerate until serving time.

BANANA CREAM MERINGUE PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine 2/3 cup sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Keep warm., In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Slice banana into the crust; pour filling over top. Spread meringue evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

BANANA-COCONUT MARSHMALLOW MERINGUE PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the wafer cookies, sugar and salt in a food processor until finely ground. Add the melted butter and pulse until combined. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 15 minutes. Let cool completely.
• Make the filling: Put the marshmallows, cream of coconut and butter in a saucepan and cook over medium-low heat, stirring, until smooth. Transfer to a bowl and let cool 15 to 20 minutes.
• Once the marshmallow mixture has cooled, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold into the marshmallow mixture. Scatter the bananas evenly over the prepared crust, then top with the marshmallow-heavy cream mixture. Chill until the filling is firm, at least 8 hours.
• To serve, beat the egg whites, marshmallow cream, sugar, lemon juice and salt with a mixer on medium speed until stiff, glossy peaks form, 5 to 8 minutes. Fold in the shredded coconut and spread over the pie with the back of a spoon. Toast the meringue with a kitchen torch or broil briefly until golden (the meringue will brown quickly).

PUMPKIN BANANA MERINGUE PIE

Steps:

• Crust:
• Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in egg yolks and 1 to 2 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
• On a floured surface, roll the dough into an 11 to 12-inch circle with a floured rolling pin. Ease the dough into a 9-inch pie pan, pressing firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.
• Filling:
• Preheat the oven to 350 degrees F.
• Split the pumpkins down the middle and scoop out the seeds. Arrange on a roasting tray, cut side up, and roast for 20 minutes. Remove the pumpkins from the oven and lay bananas (in their skins) around and between the pumpkin halves. Return to the oven and roast for another 10 minutes. Remove from oven and let cool slightly before handling, about 5 minutes.
• Scoop out the pumpkin flesh and add to a food processor. Peel the bananas and add the flesh to food processor as well. Add the 3 eggs, sugar, cinnamon, 2 tablespoons butter, nutmeg, heavy cream and salt. Puree until smooth.
• Put a baking sheet on the bottom oven rack and preheat to 375 degrees F.
• Pour the filing into the prepared pie shell. Lightly beat the egg white. Brush the pastry edges with the egg white and sprinkle with a bit of sugar. Carefully arrange the pie on the preheated baking sheet, lower the oven temperature to 325 degrees F and bake it until the pie is set but still jiggles slightly, about 50 minutes. Remove from the oven and let cool completely.
• Topping:
• Beat the egg whites, powdered sugar, cream of tartar, and a pinch salt in a large bowl with an electric mixer until glossy medium peaks form, being careful not to over beat.
• Spread the meringue mixture over the top of the pie, covering right to the edges. Using the back of a spoon press lightly into the meringue and pull up on the spoon to form peaks all over the surface of the meringue (alternatively you can use a piping bag with a large star tip if you choose).
• To cook the meringue, preheat the broiler with the rack in the highest position. Put the pie under the broiler and broil until the meringue is set and golden brown, about 7 minutes, watching carefully to avoid burning, as it cooks quickly. Remove from the broiler and cool before serving.

MAYA ANGELOU'S MAN-WINNING BANANA PUDDING/BANANA PIE W. MERINGUE

Steps:

• Preheat oven to 350°.
• In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
• Mix in milk.
• Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
• In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
• Stir in butter and vanilla until blended.
• Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
• Top with layers of banana slices and custard.
• Repeat layering, ending with custard.
• In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
• Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
• Transfer to oven and bake until golden, about 20 minutes.
• Remove pudding from oven and cool 1 hour.
• Refrigerate at least 4 hours before serving.

BANANA PUDDING CUSTARD PIE

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.