Banana Cream Pie V

Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven. author: Loretta source:


  • ⅔ cup white sugar

  • ¼ cup cornstarch

  • ½ teaspoon salt

  • 3 cups milk

  • 4 large egg yolks, beaten

  • 2 tablespoons butter

  • 1 tablespoon vanilla extract

  • 1 (9 inch) deep dish pie crust, baked and cooled

  • 1 large banana, sliced

  • 4 large egg whites

  • ¼ teaspoon cream of tartar

  • ½ cup white sugar

  • ¼ teaspoon vanilla extract


  • 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.