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Southern Banana Cream Pie with Meringue
85% authentic · Southern American
A beloved Southern variation of banana cream pie, featuring a rich custard filling baked in a pie crust and crowned with a towering, golden-brown meringue.
Ingredients
- All-purpose flour2.5 cups
- Unsalted butter, cold and cubed1 cup
- Ice water0.5 cup
- Granulated sugar1.75 cups
- Cornstarch0.5 cup
- Milk, whole3 cups
- Large egg yolks4
- Vanilla extract2 tsp
- Ripe bananas3-4
- Large egg whites4
- Cream of tartar0.5 tsp
- Salt0.5 tsp
Steps
- 1
Prepare and blind bake the pie crust as described in the Classic Banana Cream Pie recipe. Let cool.
- 2
Make the custard filling: In a saucepan, whisk together 1.25 cups of the sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly.
- 3
Temper egg yolks: In a separate bowl, whisk egg yolks. Slowly ladle about 1 cup of the hot milk mixture into the yolks, whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
- 4
Cook the custard: Continue cooking over medium heat, stirring constantly, for another 2 minutes until very thick. Remove from heat and stir in vanilla extract.
- 5
Assemble the pie: Slice bananas and arrange a layer in the bottom of the cooled pie crust. Pour the hot custard over the bananas, spreading evenly.
- 6
Make the meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining 0.5 cup of sugar, beating until stiff, glossy peaks form.
- 7
Top the pie with meringue, ensuring it touches the edges of the crust to prevent shrinking. Swirl the meringue decoratively.
- 8
Bake the meringue: Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.
- 9
Cool the pie completely on a wire rack before chilling for at least 4 hours before serving.
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