This Banana Cream Pie recipe has been around our family for years. My Dad liked bananas and this was a favorite.
Mother would make 3 pies….Chocolate Meringue Pie for us girls, Coconut Meringue Pie for herself and Banana Cream Pie with Meringue for Dad. We grew up on a farm and have always had laying chickens….so, plenty of eggs for fillings and meringues.
Hey,…. it is not as bad as it sounds, having so much pie around. 🙂
Pies can keep in the fridge for about 3 days…IF it lasts that long! 😉 There were 3 of us kids and all three of us loved Chocolate Pie, so you can imagine the exact measuring and cutting of pie slices! 🙂
Sometimes, if the Banana Pie didn’t get eaten by the next day, the bananas would start to turn dark. My Dad said the darker bananas tasted sweeter ….so it didn’t matter to him that the pie wasn’t as pretty as when it was freshly baked!
Dad always enjoyed his sack lunches as Mother packed left over pie slices in his lunches! She used a plastic pie shaped container…I don’t know whatever happened to those containers….
- 1/3 cup flour
- 2/3 cup sugar
- 1/4 teaspoon salt
- 2 cups milk (scalded)
- 3 slightly beaten egg yolks
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- 3 sliced bananas (more if you prefer)
- 1 baked 9 inch pastry shell
- Mix flour, sugar and salt in a heavy sauce pan
- Gradually add milk
- Cook over moderate heat, stirring constantly until mixture thickens and boils
- Cook 2 minutes and remove from heat
- Add small amount to egg yolks (tempering)
- Stir into remaining hot mixture and cook 1 minute, stirring constantly
- Add butter and vanilla and let cool slightly
- Add the sliced bananas to the bottom of the shell
- Pour the creamed mixture into the baked pastry shell and set aside to cool
- 3 egg whites, stiffly beaten
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- Add the egg whites into a stand or hand held mixer (I prefer to have my hands free so I use a stand mixer)
- Beat the egg whites until frothy
- Add the sugar and cream of tartar gradually
- Continue beating till mixture is stiff and glossy and holds a stiff peak (use a spoon to dip and lift the whites and if it does not drip back into the mixture, they are ready)
- Spread the meringue over the pie sealing to the edge of the pastry
- Bake in 350 degree oven until delicately browned, about 12-15 minutes
- After meringue is browned nicely...you can had either banana chips or slices of banana to the top for a garnish AND it is easy for guests to tell what kind of pie it is..
- I love making this pie from scratch..the above recipe.
- However, if you are short on time, you can buy the packaged Jell-O Banana pudding and pie filling mix use that as your pie filling.
- To have a nice deep filling, I would recommend using two boxes. Each pie filling box requires 2 cups of milk (check the recipe on the box) and can be made in a short amount of time.
- You can also use a store bought pie shell.