I enjoy bananas in few dessert situations, but banana cream pie is one of my favorites. The following pie creates a base custard which is then used to cover the bananas in a pre-baked pie shell. Topped with stiff egg whites, the pie should be baked briefly to set the meringue.
You could consider making this a bit richer by using milk in place of the water.
1 scant cup sugar
1 heaping teaspoon, Butter
2 egg yolk’s, beaten
3 heaping tablespoons flour
1 1/4 cup boiling water
1-2 bananas, sliced
1 pie shell, pre-baked and cooled
Cream together the sugar and butter. Add egg yolks, flour, and boiling water. Cook until thick. Fill pie shell with this cream and sliced bananas. Cover with egg whites.
Be careful to not scramble the eggs when adding the hot water. For the egg whites, I would suggest beat 4 egg whites with 1/4 cup sugar until stiff. After topping the pie, bake at 375F for about 10 minutes until the meringue is cooked through and lightly browned.
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