Whether you like bananas or not, you'll love this banana cream pie!
pie crust, prebaked
flour (or 1/4 cup cornstarch)
eggs, yolks only
1 1/2 tsp
eggs, whites only
cream of tartar
Combine sugar, flour and salt in a large sauce pan.
Slowly add in the milk.
Meanwhile, separate the 4 egg yolks and 4 egg whites. Set the whites aside for use later. Beat the yolks slightly.
Cook mixture over medium heat, stirring constantly, until it becomes thick and bubbly.
Reduce heat and cook 2 more minutes. Remove the pan from heat.
Spoon some of the hot pudding mixture into the egg yolks and mix in order to temper them.
Pour the egg yolks into the sauce pan and mix in well.
Place pan back on heat and cook 2 more minutes. Remove from heat.
Stir in butter and vanilla until the butter is completely melted. Set aside. If necessary, place a piece of plastice wrap over pudding to prevent skin from forming.
Peel bananas and slice them into the bottom of the pie crust. There should be a good thick layer.
Pour the pudding on top of the bananas until it almost fills up the pie crust. Meringue
Combine egg whites, vanilla, and cream of tartar in a large bowl (or a stand mixer bowl).
Beat the egg whites on medium until soft peaks form.
Turn the mixer on high and slowly add in the sugar. Beat on high for about 4 minutes or until there are stiff peaks. Make sure all the sugar is dissolved by rubbing a bit of meringue in-between your fingers.
Spread the meringue on top of the pudding, sealing the edge to the pie crust. Pie
Bake at 350°F for 12-15 minutes, just long enough to toast the meringue.