Vanilla Banana Cream Pies

By Treebs

Petite Sweets

Ingredients

• CRISPY MERINGUES:
• 2 lg egg whites (save yolks for the Vanilla Cream Filling)
• 4 tbsp sugar
• Pinch of cream of tartar
• 1 tsp pure vanilla extract
• 1 ripe but firm banana
• 12 purchased vanilla wafers (for pie bases)
• VANILLA CREAM FILLING:
• 2 cups whole milk
• 1/2 cup sugar
• 3 tbsp all-purpose flour
• Pinch of salt
• 2 lg egg yolks, slightly beaten
• 1 tbsp butter
• 1 tsp pure vanilla extract

Details

Servings 12
Adapted from google.com

Preparation

Step 1

CRISPY MERINGUES:

Preheat the oven to 300 degree F. Cover a baking sheet with parchment paper.

In a medium-sized metal bowl, whisk the egg whites, sugar, cream of tartar, and vanilla until stiff and glossy. Spoon or pipe the mixture onto the prepared baking sheet to make 1" meringues. Bake about 30 minutes or until meringues are dry and lightly browned. Store in an airtight container until ready to use.

VANILLA CREAM FILLING:

In a medium-sized saucepan, heat the milk to scalding. In a small bowl, mix the sugar, flour, and pinch of salt.

Gradually whisk the dry mixture into the hot milk. Stirring occasionally, cook another 2 or 3 minutes over medium heat until pudding is thickened.

Whisk the egg yolks in a small bowl. Whisk a small amount of the hot mixture into the eggs, then stir this into the hot mixture. Cook 1 minute longer over low heat. Remove from the heat and blend in the butter and vanilla. Cool completely, covered.

Just before serving, assemble the pies: Cut the banana into 1/8" thick slices. Place 1 vanilla wafer into each of 12 (2 oz) little stemmed glasses. Top each wafer with a small spoonful of the Vanilla Cream Filling. Top with 2 or 3 thin slices of banana. Top with another small spoonful of the Vanilla Cream Filling. Top each dessert with a baked meringue.

CHOCOLATE BANANA CREAM PIES:

Add 2 oz bittersweet chocolate, broken up, to the hot filling along with the vanilla. Stir until chocolate is melted.