Banana Meringue Pie Recipe

Ingredients

• 1 9-inch baked pie crust

Filling

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 1/2 cups whole milk
• 5 large egg yolks
• 1 tablespoon banana liqueur
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons butter, cut in small chunks
• 2 large, ripe bananas, cut in small pieces

Meringue

• 4 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/2 superfine sugar
• 1/2 teaspoon pure vanilla extract

Instructions

Filling

1. In a heavy, medium-sized saucepan, whisk the sugar, cornstarch, and salt together.
2. Slowly whisk in the milk.
3. Whisk in the egg yolks until they are thoroughly incorporated.
4. Over medium heat, stir constantly and bring the mixture to a very light simmer.
5. Remove the pan from the heat and stir in the liqueur and vanilla.
6. Stir in the butter until it's completely melted.
7. Stir in the banana pieces.
8. Pour the hot filling into the baked crust.

Meringue

1. Adjust rack to center of oven
2. Preheat oven to 350° F.
3. In a grease-free metal mixing bowl, beat the egg whites on medium speed until they're foamy.
4. Add the cream of tartar, and continue beating on medium until soft peaks form.
5. Gradually add the sugar as you continue beating the mixture.
6. When all the sugar has been incorporated, beat on high until you can form stiff peaks and meringue looks glossy.
7. Add vanilla, and beat for 10 to 15 seconds.
8. Spread the meringue over the hot banana filling, taking care to anchor it to the crust to help prevent shrinkage while the pie bakes.
9. Bake just until the meringue is set and the peaks are lightly browned. Overbaking will ruin it.
10. Remove the pie from the oven, and allow it to cool completely before serving.