January 3, 2017


So delicious!  Banana Cream Pie.  I do like cream pies; yes, more than fruit pies.  I bought bananas to have for company over the Christmas holidays, and there were a few left.

I thought about making banana pudding, but I had everything at home to make the pie; so, glory be; no trip needed to the grocery store!

Yes, they were a little ripe, especially the day after I made the pie, but that didn't stop us!

Our weather has been so dreary, rainy, and overcast for what seems like for almost ever that it makes it really hard to get great pictures, but a girl's got to do what a girl's got to do.

I lighten them up as much as I can, hope they look okay . . . 
and wish for sunny days!

Banana Cream Pie

1 Pillsbury refrigerated pie crust
1 cup of sugar
1/3 cup of flour
2 cups of 2% milk
2 eggs yolks (saving whites for merigune)
1 Tablespoon of butter
A Pinch of Salt
1 teaspoon of vanilla

Bake pie crust in a pie plate according to directions on the box.

In a small or medium-sized saucepan, whisk sugar and flour together.  Add milk, egg yolks, butter, salt, and vanilla.  Cook on medium heat on stove until all ingredients are incorporated and the pie filling thickens.  Remove from heat.

Slice two bananas and place half on the bottom of pie crust add half the filling, the other half of the bananas, and the remaining filling - or however you want to put it together. There's really no right or wrong way!

For the Meringue

Add another two egg whites to the existing egg whites. 

Using a mixer beat egg whites on high until frothy.  Add 1 heaping teaspoon of Cream of Tartar, 1/3 cup of sugar, and 1 teaspoon of vanilla, and continue beating until meringue forms stiff peaks.

Spread meringue over filling.  Bake until the meringue is a golden brown.

Serve to family and friends!!


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