Banana Cream Pie - Week 23

Old-Fashioned Banana Cream Pie is a tasty treat for the whole family.

Over the last 6 months, I've learned that there are wide range of "favorite pies" among family and friends. This pie is a common favorite.  My family was hesitant on declaring this on their favorite list too, until they tried it. I suspect that my husband was afraid that it would have fake-banana flavoring taste like banana laffy taffy (which I love, and he despises). However, there is nothing fake about this pie at all. The simple creamy flavors mix well with the fresh banana slices along with the crispy crust, which make it a tasty slice.

Meringue tops this pie, and I have found that it is really easy to make. The key is a chilled bowl and cooled egg whites.  However, it would also be delicious topped with whipped cream.

Ingredients (Pie):

1 pie pastry, baked

3 cups, milk, scalded

3/4 cup white sugar

1/3 cup flour

1/4 t. salt

3 egg yolks, slightly beaten

2 T. butter

1 t. vanilla

3 bananas

Ingredients (Meringue):

3 egg whites

3 T. sugar

1/2 t. vanilla

Directions (Pie):

In a heavy saucepan, combine sugar, flour and salt; gradually stir in the scalded milk. Over medium heat; stir constantly, cook until thickened. Cook for 3 additional minutes, stirring occasionally.

In a small bowl, beat 3 egg yolks. Stir a small amount of the hot mixture into beaten yolks. When thoroughly combined, stir yolks into hot mixture. Cook for 2 additional minutes, stirring constantly.

Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. Slice bananas and scatter in baked pie shell. Pour warm mixture over bananas. Topped with whipped cream or Meringue.

Directions (Meringue):

Beat egg whites until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake at 350 degrees 10 to 15 minutes.

What is your all-time favorite pie? Do you think you could be convinced otherwise?