My mother's
Banana Cream Pie

It's easier to make than it first appears, and it is definitely worth the effort.

About this recipe

Banana Cream Pie with a Graham Cracker Pie Crust was one of my childhood favorites.  It was my father's favorite, too, so my mother prepared it often.  I don't make it often, but when I do it's as delicious as I remember it!

Ingredients

Directions

  1. In a medium saucepan, combine the sugar, cornstarch, and salt.
  2. Add the milk, and over medium heat, whisk until the milk thickens and just begins to boil.
  3. Remove from the heat, cover, and set aside.
  4. Separate the egg yolks from the whites, and set the whites aside for the meringue. 
  5. Beat the egg yolks slightly.  Gradually stir one cup of the hot milk mixture into the yolks. 
  6. Return the egg mixture to the saucepan and bring to a gentle boil over medium-low heat.
  7. Remove from the heat and stir in the butter and vanilla.
  8. Arrange the sliced bananas in the Graham cracker crust. 
  9. Pour the hot filling over the bananas. 
  10. Spread the pie meringue over the hot filling; and seal to the edge.  
  11. Bake in a preheated 350° F oven for 12 to 15 minutes (see Notes), or until the meringue is golden.  Cool, cover, and chill to store.
Banana Cream Pie.
Just as I remember it!

Notes

  • Getting the meringue to a golden hue is something of an art form.  The time is dependent partially on its total volume.  Consequently, the time required may reach 20 minutes.  It's worth the extra time, however.
Posted: January 2015.