My Banana Cream Pie


  • 1 9-inch pre-baked pie shell
  • 2 Large eggs, separated
  • 1/2 Cup granulated sugar
  • 1/8 Tsp salt
  • 1-1/4 Cups milk
  • 1 Envelope unflavored gelatin
  • 1-1/2 Tsp banana extract
  • 1/2 Tsp vanilla
  • 1 Cup whipping cream
  • 4 or 5 ripe bananas (enough for 2 to 3 cups, sliced)
  1. Beat egg yolks slightly in the top of a double boiler; stir in 1/4-cup of the sugar, salt, and milk; sprinkle gelatin over top to soften.
  2. Cook gelatin mixture, stirring constantly, over simmering water for 15 minutes or until gelatin dissolves completely and mixture thickens slightly and coats a metal spoon.
  3. Strain into a large bowl, to remove any lumps (if you use a wire whisk to stir it while cooking, you can probably skip the straining); stir in the banana extract and vanilla.
  4. Set bowl in a large pan of ice to speed setting. Chill, stirring often, at room temperature just until as thick as an unbeaten egg white.
  5. While gelatin mixture chills, in a small bowl, beat egg whites until foamy-white and double in volume; sprinkle in remaining 1/4-cup sugar, 1-Tbsp. at a time, beating all the time until sugar dissolves and meringue stands in firm peaks.
  6. Beat cream in bowl until stiff.
  7. Fold meringue, then whipped cream into thickened gelatin mixture
  8. Slice bananas into a bowl and sprinkle them with a little lemon juice.
  9. Spoon a little of the filling into the pie shell (just enough to coat the bottom).
  10. Using a slotted spoon, transfer the bananas to the pie shell and cover them with the remaining filling (heap it up high, as this is a tall pie).

Chill several hours or until firm


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