Banana Cream Pie

Cream Pie Filling

• A
  • 3 tbsp. Flour
  • 1 tbsp. Cornstarch
  • 1/4 tsp. Salt
  • 1/3 cup Granulated Sugar
• B 
  • 1/4 cup Cold Milk
• C
  • 2 cup Scalded Milk (Scaled is milk that has been heated to 84C)
• D
  • 3 Egg Yolks
• E
  • 1 tbsp. Butter
  • 2/3 tsp. Vanilla

Meringue

• 3 Egg Whites
• 1/4 tsp. Cream of Tartar
• 3/4 cup Granulated Sugar

Crust

• Pilsbury pie crust (or other homemade crust)
• 2 Bananas

• 1. Bake a single pie crust. When crust is cooled add sliced bananas along the bottom.

Please read the following section carefully, timing is important for success!

• 2.  Make the Cream Pie filling 
  • Mix A in a double boiler sauce pan, separate from the heat.
  • Add B and mix until it's a smooth paste.
  • Add C gradually into the saucepan, stirring to avoid lumps. Put saucepan on double boiler (water should be boiling)
  • Beat D in separate bowl. Temper with saucepan mixture. Stir until thickened, this may take a minute or two.
    • Note: Temper means to add a little saucepan mixture to yolks and stir, do this a few times so yolks don't cook instantly when you add to hot mixture.
  • Remove from heat and stir in E
• 3. Pour Cream Pie filling over the bananas in the crust. Let cool completely.
• 4. Make the Meringue
  • In a large bowl, beat egg whites and cream of tartar with electric mixer until foamy.
  • Gradually add sugar, beating until mixture forms stiff peaks.
    • Careful not to over mix!
• 5. Top pie with meringue and bake at 350F until the peaks are lightly browned. (Usually 5-10 minutes)
• 6. Serve at room temperature. Store leftovers in fridge.