Banana Cream Pie

Banana Cream Pie

Ingredients

Crust

2 cups of crush nilla wafers
1 cup unbleached flour
1 cup brown sugar
1 stick butter diced

Filling

2 cups milk
2 egg yolks
1/2 cup sugar
2 tbsp. flour
1 tsp. vanilla
2 large bananas, sliced
2 egg whites
2 tbsp. sugar

Directions

Crust

Preheat oven to 375 degrees

In the food processor place the nilla wafers, flour, sugar, salt and butter and pulse to combine. Remove from processor, it will be crumbly, and press into the bottom of a pie plate, 9' one. Bake for about 10 minutes until golden and remove to cool.

Filling

You will need two metal bowls that fit over a sauce pan with boiling water or if you have a double boiler with two top pans even better.

In one bowl place the egg yolks, flour and sugar, beating until smooth, set aside. In the other bowl the milk, place over the sauce pan with the boiling water and bring to a boil. Once the milk is boiling, pour over the egg mixture in bowl, whisking constantly; now place the egg mixture bowl with the hot mixture over the sauce pan with the boiling water and continue to cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
Stir in vanilla.

Fill the bottom of prebaked pie crust with sliced bananas (about 2 large bananas or enough to cover the bottom evenly). Pour the milk mixture over the bananas.

In the stand mixer place the egg whites and beat until stiff peaks form when the beaters are lifted from the bowl, gradually adding 2 tablespoons of granulated sugar while beating. Spread the beaten egg whites (meringue) over the top of the pie evenly to the edges of the crust.

Bake the pie in a preheated 375°F oven until the tops of the meringue peaks are golden brown. Only the meringue needs to cook, this takes about 10 minutes, but depends on your oven so watch carefully.

Sever warm or cool, i prefer cool.

Enjoy Cooking