Banana Cream Pie

By MarieR

This pie is to die for. It is very rich and creamy and won’t last long!

Ingredients

• 1 (9 inch) pie crust, baked
• 2 tablespoons margarine
• 1 (12 ounce) can evaporated milk
• 1/2 teaspoon salt
• 3 egg yokes (Save whites for meringue)
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 large bananas, peeled and sliced
• 1 tablespoon lemon juice
• Meringue(This meringue or---Go to my No WQeep meringue recipe)
• 3 egg whites
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Details

Servings 6
Adapted from thesouthernladycooks.com

Preparation

Step 1

Bake pie crust according to package directions.  Let cool.  Toss sliced bananas with lemon juice and spread bananas in the bottom of the baked pie shell.  In a pot on top of the stove, mix milk, salt, egg yolks, cornstarch, sugar, vanilla with a spoon or whisk. Add margarine in one piece.  Cook on medium high heat about 5 to 7 minutes stirring constantly with whisk.  This will burn easily. Mixture will thicken like pudding.  Remove from heat and pour over sliced bananas.  Let cool before adding meringue.  Makes one pie.

Meringue
Beat egg whites with mixer, add sugar and vanilla, and continue beating until peaks form.  Spread on top of pie covering entire pie.  Place under oven broiler until browned or bake in preheated 350 degree oven until brown on top.