Yes, this banana cream pie really is the best!
Base Ingredients:
- 1 9 inch graham cracker pie crust
- 1 cup heavy cream
- 2 cups milk
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks, reserving egg whites for meringue
- 2 tablespoons butter
- 2 teaspoons vanilla
- 2 tablespoons banana liqueur
- 3 ripe bananas
Base instructions:
Preheat oven to 375 degrees.
In [easyazon-link keywords=”saucier” locale=”us”]saucier[/easyazon-link], combine the sugar, flour and salt, cream, milk and egg yolks and beat very well with a whisk.
Bring to boil over medium heat, stirring constantly. Continue cooking for one minute to ensure the flour has reached its maximum thickening and no longer tastes raw.
Remove from heat and blend in the butter, vanilla and liqueur.
Set aside to cool slightly.
Slice bananas into pie shell, top with custard and top with prepared meringue.
Bake until meringue has turned golden brown.
Remove from oven and cool thoroughly before slicing.
Meringue Ingredients:
- 3 egg whites at room temperature
- 3 tablespoons granulated sugar
- 2 tablespoons banana liqueur
Meringue Instructions:
Place egg whites in mixing bowl and begin beating. When the egg whites are frothy, add the sugar and continue beating until soft peaks form, add banana liqueur.