Best 2 Banana Meringue Pie Recipes

In the world of delectable desserts, banana meringue pie stands as a timeless classic, tantalizing taste buds with its symphony of flavors and textures. This iconic pie boasts a luscious filling, featuring velvety smooth banana pudding nestled amidst a tender, flaky crust. Topped with a crown of pillowy meringue, torched to perfection, it offers a delightful crisp exterior and a soft, fluffy interior, creating an irresistible textural contrast. Whether enjoyed as a special occasion indulgence or as a comforting treat, banana meringue pie captivates hearts and palates, leaving a trail of sweet memories in its wake. Explore our curated selection of recipes to find the perfect rendition of this classic dessert, promising an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

BANANA MERINGUE PIE

Banana Meringue Pie image

This pie is the perfect way to end a meal on a cozy, comforting note.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2-1/2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons vanilla extract
3 medium firm bananas
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Gently stir in butter and vanilla until butter is melted; set aside. Slice bananas into the pastry shell. Pour hot filling over bananas., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 387 calories, Fat 15g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 264mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.

BANANA CREAM MERINGUE PIE

Banana Cream Meringue Pie image

I grew up on a farm in Alberta, and I still remember my mom's pies, fresh from the oven for supper. This creamy banana variety is so good, no store-bought version can compare!

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Pastry for single-crust pie (9 inches)
1 cup sugar, divided
1/3 cup cornstarch
1/2 teaspoon salt
1 can (12 ounces) evaporated milk
1 cup water
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
3 egg whites
1 large firm banana

Steps:

Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine 2/3 cup sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Keep warm., In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Slice banana into the crust; pour filling over top. Spread meringue evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Nutrition Facts : Calories 336 calories, Fat 12g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 312mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.

Tips:

Use ripe bananas for the best flavor. Overripe bananas will give your pie a mushy texture.
Make sure your egg whites are at room temperature before you start whisking. This will help them reach their full volume.
Don't overbeat the egg whites. Overbeaten egg whites will be dry and crumbly.
Gradually add the sugar to the egg whites while you're whisking. This will help prevent the egg whites from becoming grainy.
Bake the pie until the meringue is golden brown and the filling is set. Overbaking will cause the meringue to become tough and the filling to become watery.
Let the pie cool completely before serving. This will allow the meringue to set and the filling to firm up.

Conclusion:

Banana meringue pie is a classic dessert that is perfect for any occasion. With its creamy filling, fluffy meringue, and delicious banana flavor, it's sure to be a hit with everyone. If you're looking for a delicious and easy-to-make dessert, banana meringue pie is the perfect choice.