Best 6 Banana Cream Meringue Pie Recipes
Indulge in the delightful symphony of flavors that is banana cream meringue pie, a classic dessert that combines the creamy richness of banana pudding, the delicate sweetness of meringue, and the flaky, buttery crust. This timeless treat starts with a crisp and flaky pie crust, lovingly handcrafted to perfection. A layer of creamy banana pudding, made with fresh bananas, luscious cream, and a touch of vanilla, fills the crust, creating a velvety smooth and flavorful base. The crowning glory of this pie is the meringue topping, a cloud-like confection of whipped egg whites and sugar, torched to a golden brown perfection. With each bite, you'll experience a harmonious blend of textures and flavors, from the tender crust to the creamy filling and the crisp meringue. This recipe includes detailed instructions for making the pie crust from scratch, as well as variations for a graham cracker crust and a no-bake crust. It also offers tips for achieving the perfect meringue, ensuring a light and airy topping every time. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will lead you to create a stunning and delicious banana cream meringue pie that will be the star of any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
BANANA CREAM PIE V
Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven.
Provided by Loretta
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C.)
- Combine sugar, cornstarch, and salt for custard in a large saucepan or double boiler until well mixed. Stir in milk and egg yolks; whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and vanilla.
- Pour 1/2 of the custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.
- Beat egg whites and cream of tartar for meringue topping in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.
- Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 52.8 g, Cholesterol 117.4 mg, Fat 14.4 g, Fiber 0.7 g, Protein 7.4 g, SaturatedFat 6.2 g, Sodium 382.8 mg, Sugar 36.6 g
BANANA MERINGUE PIE
This pie is the perfect way to end a meal on a cozy, comforting note.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Gently stir in butter and vanilla until butter is melted; set aside. Slice bananas into the pastry shell. Pour hot filling over bananas., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 387 calories, Fat 15g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 264mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
BANANA CREAM PIE
Provided by Food Network Kitchen
Time 3h25m
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground. Add the melted butter and pulse until the mixture looks like coarse sand. Press on the bottom and up the sides of a 9-inch pie dish. Bake until golden, 10 to 12 minutes; let cool completely.
- Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat. Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale. Whisk in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat. Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently.
- Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute. Stir until the chocolate melts, then let cool slightly.
- Spread the chocolate over the bottom and up the sides of the crust. Press the bananas into the chocolate, then pour the custard over the bananas. Cover and chill until set, at least 1 hour.
- Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes.
- Swirl the meringue on the pie with the back of a spoon. Bake until golden brown in spots, 5 to 8 minutes. Let sit at room temperature until set, about 1 hour, 30 minutes.
BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
BANANA CREAM MERINGUE PIE
I grew up on a farm in Alberta, and I still remember my mom's pies, fresh from the oven for supper. This creamy banana variety is so good, no store-bought version can compare!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine 2/3 cup sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Keep warm., In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Slice banana into the crust; pour filling over top. Spread meringue evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 336 calories, Fat 12g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 312mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
BANANA MERINGUE PIE
Make and share this Banana Meringue Pie recipe from Food.com.
Provided by HappyBunny
Categories Pie
Time 1h52m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- To make pastry, combine flour, sugar and butter in a food processor.
- Process until the consistency of fine meal.
- Add beaten egg; continue to process just until dough starts to come together.
- Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill.
- Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle.
- Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes.
- Bake pastry at 375 degrees for 12 minutes until light golden in color.
- Thinly slice five of the bananas and arrange on bottom of pastry shell.
- Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla.
- Pour over banana layer.
- Bake at 350 degrees for 35 - 40 minutes or until filling is set.
- Let pie cool slightly.
- To make meringue, beat egg whites with a pinch of salt until soft peaks form.
- Gradually beat in 1/3 cup sugar until meringue is stiff and glossy.
- Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned.
- Let cool; refrigerate until serving time.
Nutrition Facts : Calories 495.1, Fat 16.9, SaturatedFat 10.1, Cholesterol 79, Sodium 85.5, Carbohydrate 81, Fiber 3.8, Sugar 46.8, Protein 8.1
Tips:
- To make the meringue, use a clean glass or metal bowl to whip the egg whites. Any grease or residue can prevent the egg whites from whipping up properly.
- Beat the egg whites on medium speed until they are foamy, then gradually increase the speed to high. Continue beating until the egg whites are stiff and glossy and form stiff peaks.
- When adding the sugar to the egg whites, do it gradually, one tablespoon at a time. This will help prevent the egg whites from deflating.
- To prevent the meringue from weeping, bake it at a low temperature for a long period of time. This will help to dry out the meringue and prevent it from releasing any liquid.
- To make the banana cream filling, use ripe bananas. This will give the filling a sweeter, more intense flavor.
- Be sure to cook the banana cream filling until it is thick and bubbly. This will help to prevent the filling from becoming runny.
- When assembling the pie, use a graham cracker crust. This will give the pie a sturdy base and a delicious flavor.
- Chill the pie for at least 4 hours before serving. This will allow the flavors to meld and the filling to set.
Conclusion:
Banana cream meringue pie is a delicious and classic dessert that is perfect for any occasion. With its creamy filling, fluffy meringue, and crunchy crust, this pie is sure to be a hit. By following the tips above, you can make a perfect banana cream meringue pie that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
