Banana Cream Pie

One of John’s favorite desserts is Banana Cream Pie. After years of requests, I finally baked him one. I cheated a bit and used a Harris Teeter refrigerator pie crust. Other than that, it was made from scratch. I hadn’t scalded milk, made fresh meringue, or used my double boiler in years. It was great fun! The pie was as delicious as it looks.

The recipe is from my favorite pie cookbook. The Southern Heritage Pies and Pastry Cookbook by Oxmoor House, Birmingham, AL. 1984

1/3 cup cornstarch

2/3 cup sugar

1/4 teaspoon salt

3 cups milk, scalded

3 eggs, separated

2 tablespoons butter or margarine, melted

1 teaspoon vanilla extract

1 large ripe banana, peeled and sliced ( I used two bananas)

1 baked (9-inch) pastry shell

2 tablespoons sugar

Combine cornstarch, 2/3 cup sugar, and salt in top of a double boiler; mix well. Gradually add scalded milk; cook over medium heat, stirring constantly, just until thickened.

Beat egg yolks until thick and lemon colored. Stir one-fourth hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook an additional 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla.

Place banana slices in pastry shell. Pour filling over top.

Beat egg whites (at room temperature) until soft peaks form; gradually add 2 tablespoons sugar, and continue beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 5 minutes or until meringue is golden brown. Serve pie warm or chilled.