Tuesday, March 2, 2010

Banana cream meringue pie

Crust
7 oz plain wafer cookies, processed into crumbs
1/2 tsp cinnamon
2 Tbp sugar
8 T melted butter

Mix well, and press into pie plate.  Bake in a 350°F oven for 10 minutes until lightly browned.



 

 




Pastry cream
2 c milk
4 egg yolks
150 g sugar
30 g flour
20 g corn starch
2 tsp vanilla extract
1 overripe banana, mashed

Beat yolks with sugar until they form a ribbon.  Add flour, cornstarch, and mashed banana.  Mix well.  Scald milk.  Add 1/2 c hot milk to egg mixture.  Mix well.  Add that whole mixture back into the hot milk.  Cook over moderate heat until the cream thickens.  Cool well.

Arrange 1 sliced banana in the crust.  Pour pastry cream into crust.


 

 

Meringue
4 egg whites
1/2 tsp cream of tartar
1/3 c sugar

Beat eggs until frothy.  Add cream of tartar.  Add sugar, and beat well until firm, glossy peaks are formed.

Pour the meringue over the pastry cream, and spread out to the edges with a metal spatula.


 

Bake in a 425°F oven about 5 minutes until the meringue is lightly browned.  Cool to room temperature.  Serve immediately, or keep refrigerated until ready to be eaten.

 

 


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