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Banana Cream Pie

Banana Cream Pie
Banana cream pie

Banana Cream Pie another top seduction pie! Banana, cream, vanilla…add a scoop or two of ice cream, and you get the ultimate combination.


Blind-Baked Crust


  • 1 cup sugar,
  • ¼ cup cornstarch,
  • 2 tbsp flour,
  • ¼ tsp salt,
  • 3 cups whole milk,
  • 5 egg yolks,
  • 3 tbsp butter,
  • 1 tsp vanilla,
  • 4 sliced bananas.


  • 5 egg whites,
  • ½ tsp cream of tartar,
  • ½ cup sugar,
  • ½ tsp vanilla.


  1. Make the Blind-Baked Crust.
  2. Make the Filling: In a heavy saucepan, combine the dry ingredients, then gradually whisk in milk. Cook over medium heat, stirring nonstop, until thick and bubbling. Once it bubbles, cook for another 2 minutes. Remove from heat. Bring to a gentle boil and cook for 2 more minutes. Remove from heat and mix in butter and vanilla. Fill bottom of blind-baked pie crust with sliced bananas, then pour hot pudding over it.
  3. Make the Meringue: In a clean mixing bowl, beat together egg whites and cream of tartar at high speed for several minutes, until frothy. Gradually stir in sugar, then mix in vanilla. Continue beating on high speed until stiff peaks form. Spread meringue over warm pudding until it completely covers the pie, sealing the crust edge. With the back of a large spoon, dab at the meringue, lifting the spoon high as you pull back to create a decorative effect.
  4. Bake at 375 degrees for 10 minutes, until meringue looks toasted. Keep a close eye on it while in oven so as not to burn.
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About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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