2 egg yolks
2/3 cup sugar
4 tablespoons cornstarch
2 teaspoons vanilla extract
2 tablespoons butter, room temp
1-2 ripe bananas (not over ripe), sliced
1 9 inch pie shelled, baked (homemade or store bought – I used a frozen store bought because I had one in the freezer. Don’t forget to thaw it out before baking!)
meringue topping (recipe below)
Let the filling cool down a bit before adding the sliced bananas. When cooled, add the sliced bananas and pour into the pie shell and smooth. Prepare the meringue topping and spread on top of the pudding mixture. Place under your ovens broiler for a couple minutes to brown the meringue topping. Make sure to watch carefully because it only takes a couple minutes.
(Original recipe found here.)
Now for the meringue…
- 4 egg whites
- 8 tablespoons sugar
- 1 teaspoon vanilla
Beat egg whites until frothy in an electric mixer; gradually add sugar, continuing to beat until stiff peaks form. (My go-to trick: If you can hold the bowl upside down without any whites falling out – you’re good to go!) Add vanilla. Spoon onto pie, spreading to crust edge to seal filling in. You can also pipe the meringue on with a pastry bag and tip or add details after you spread it over the pie. And here’s where things got hairy… I opted to broil mine (not bake) and almost forgot how quickly it takes to burn (that’s what being impatient and lazy will do to ya!) So please, BAKE at 325° for 15 to 18 minutes, until nicely browned (not burnt) like mine 😉
I do have to admit that despite that bit of extra toasted meringue the pie was SO good. Like, so good that Dan and I shared half (yes, half of the pie!) one night with only two forks in hand and apparently a bottomless pit as stomachs.