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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Beat cream in bowl until stiff.
- Fold meringue, then whipped cream into thickened gelatin mixture
- Slice bananas into a bowl and sprinkle them with a little lemon juice.
- Spoon a little of the filling into the pie shell (just enough to coat the bottom).
- 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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