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Banana Cream Pie

User Rating 3.5 Star Rating (3 Reviews)


Banana Cream Pie
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  • 1 (9-inch) pie shell, baked, cooled
  • 1/3 cup granulated sugar
  • 1/2 cup sifted all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 egg yolks -- slightly beaten
  • 1 1/2 teaspoons vanilla
  • 1 tablespoon butter
  • 2 ripe bananas, thinly sliced
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup granulated sugar


Mix 1/3 cup sugar, flour, and salt in a saucepan; add milk gradually, stirring until smooth. Cook until mixture boils, stirring constantly. Mix a small portion of the hot mixture with egg yolks, return to saucepan and boil for 2 minutes more, stirring constantly. Remove from heat, add vanilla and butter. Cool. Place bananas in bottom of cooled shell, add filling and top with meringue.
Beat egg whites and cream of tartar until frothy. Add the 1/3 cup sugar gradually. Continue beating egg whites until they hold a glossy peak. Spoon meringue onto filling, sealing to the edge of crust. Bake at 375° for about 10 minutes, or until nicely browned.

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User Reviews

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 1 out of 5
Banana Cream Pie, Member singletonfamily8

Too pasty tasting. Cornstarch would be much better to use as a thickening agent. I didn't think it was ""creamy"" at all. I was in a hurry and couldn't find my usual so I found this on line. I would NOT make it again.

4 out of 6 people found this helpful.

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