T's B-B-Banana Cream Pie
Some recipes use pudding mix from a box and whipped topping. My recipe uses my old-fashioned homemade vanilla pudding, and meringue. It's not hard to make, and the balance of flavors is fresh, luscious perfection.
This pie is synonymous with Spring.
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- 8 Tbsp
- butter (divided 4,2,2)
- 1 c
- nilla wafer crumbs
- 3/4 c
- plus 6t. sugar (divided 2,3/4c.,4)
- 4 oz
- semi-sweet baking chocolate squares
- 2 large
- bananas, sliced
- 2 Tbsp
- 1/4 tsp
- 2 c
- milk (2% or whole)
- eggs, separated
- 1 1/2 tsp
- vanilla, divided
- 1/4 tsp
- cream of tartar
Separate the eggs. Put the yolks in a small heat-safe bowl, set aside. Put the whites in a medium size glass bowl suitable for whipping, then refrigerate.
Preheat oven to 350*
In a medium bowl, combine the melted butter with the Nilla Wafer crumbs and 2T of the sugar.
Press the crumb mixture firmly on the bottom and side of the pie plate.
Spread the chocolate evenly over the bottom of the crust. Set aside.
Slowly stir in milk.
Cook and stir over medium heat until thickened and bubbly. Cook an additional 2 minutes. Remove from heat.
Cook and stir 2 minutes more.
Pour the warm pudding evenly over the banana slices. Set aside.
Add 4T of sugar, one at a time, beating until stiff and glossy peaks form, and the sugar is dissolved -- but do not over-beat.
Bake 12-15 minutes until meringue is golden.
Cool, then chill at least 1 hour.
1) Before cutting, dip the knife in water, so the meringue doesn't stick to the knife.
2) I prefer cream pies served at room temp -- I think the flavors are better. So I recommend letting the pie set on the counter for about 20 minutes before serving.