Episode 3 of my Thanksgiving pie Series!
Ingredients:
3/4 cup sugar
1/3 cup all purpose flour
1/4 tsp salt
2 cups milk
3 egg yolks (slightly beaten)
1 tsp vanilla
3 ripe bananas
Graham cracker crust (9 inch round pie pan)
Meringue ingredients:
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
How to:
In saucepan, combine sugar, flour, and salt.
Gradually stir in milk.
Cook and stir over medium heat until bubbly.
Cook and stir 2 minutes. Remove from heat.
Stir small amount hot mixture into egg yolks.
Immediately return to hot mixture.
Cook 2 minutes stirring CONSTANTLY.
(If you don’t, it will burn! Remove from heat.
Add butter and vanilla. Mix.
Peel & slice bananas and add to graham cracker crust coating the bottom.
Pour pie filling all over the bananas and spread evenly.
Meringue
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling; sealing to edge of pastry. Bake at 350 degrees for 12 to 15 minutes or until meringue is golden.