Because I didn’t have anything to bring to the potluck I was invited to, I made this banana meringue pie. I made two, actually, because there was quite a huge number of people who were invited. I admit that I was a bit scared that no one will take a closer look at the pies I have brought. But to my surprise, it was one of the very first dishes that went empty in minutes. So I guess that proves this is indeed a good recipe!
Thank you, Hugs And Cookies for sharing this with us!
Speaking of Hugs And Cookies, let’s see what they have to say about this amazing recipe:
” This crust is just to die for. It is made from Nilla wafer cookies which blows away a graham cracker crust!! I have heard of banana cream pie and lemon meringue pie but never a banana meringue pie! I knew I had to try it. It was so amazing that even the next day I was eating it right out of the pan! This is one for your baking bucket list, for sure!”
I will never regret coming across this pie recipe. It’s all worth it! You should really try this for your family!
Ingredients
- 1⅓ c. crushed Nilla wafers
- 2 T. Domino sugar
- ½ tsp. McCormick vanilla
- 5 T. Land O Lakes salted butter, melted
- ¾ c, Domino sugar
- 6 T. Gold Medal flour
- ¼ tsp. Morton salt
- 2 cups very hot Borden milk
- 4 egg yolks (save whites for meringue) Eggland’s eggs
- 4 T. Land O Lakes salted butter
- 1 tsp. McCormick vanilla
- 4 Dole bananas, sliced ¼”
- 4 whites that you reserved earlier
- ¼ tsp. Morton salt
- ¼ tsp. McCormick cream of tartar
- ½c. Domino sugar
Instructions
- Mix all and press into 9 inch pie pan.
- Bake at 350 8 mins and cool.
- In a sauce pan, combine sugar, flour, salt.
- Slowly add the hot milk and whisk. Bring to a boil and cook 1 min.
- Place yolks in a heat-safe bowl and whisk while adding some of the hot milk mixture into the eggs. Return it all to the hot pot, whisking.
- Cook on low 3 mins.
- Remove heat and add butter and vanilla, stirring to melt.
- Lay a piece of wax paper on the surface and cool 20 mins.
- Lay half the bananas in bottom of pie dish.
- Add half the cream.
- Add rest of bananas and then cover with the rest of the cream.
- Place wax paper on top and cool to room temp. Then chill 2 hours in fridge.
- Beat whites, salt and tartar to soft peaks.
- Slowly add sugar to stiff peaks.
- Take wax paper off pie and dollop meringue on top creating swirls with your knife. Spread all the way to the pan on all sides.
- Bake 15 mins.
- Cool to room temp and chill 3 hours.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Served best with a cup of coffee and tea.
Thanks again to Hugs And Cookies XoXo for this amazing recipe.
