Banana Cream Pie

Submitted by: jej
Last Updated: 3/9/2005

This recipe is courtesy of Jane Larson, who owns the Franklin Victorian Bed & Breakfast, in Sparta, Wisconsin; she had sent her recipe to the Milwaukee Journal-Sentinel "By Request" column. I've made it and put my notation on the card: "Great recipe!!" (Please read notes at end of recipe before making it.)

2 cups milk (divided)
1/4 cup light corn syrup
4 tablespoons cornstarch
3/4 cup sugar (divided)
1/4 teaspoon salt
3 eggs, separated
1 teaspoon vanilla extract

2 medium bananas

1 9-inch pie shell, baked, pierced with tines of fork (see note)
1/4 teaspoon cream of tartar

Scald 1-3/4 cups of the milk with corn syrup in top of double boiler over boiling water.

Combine cornstarch with remaining 1/4 cup milk in a small bowl. Mix in 1/2 cup sugar and salt. Add egg yolks and beat until well-blended. (Cover egg white to keep from drying out. They will be made into a meringue as soon as the filling is done, so can remain at room temperature.)

Add a large ladle of scalded milk to the cornstarch-egg mixture, stirring constantly, then pour the heated cornstarch-egg yolk mixture into the remaining scalded milk and stir vigorously to avoid lumps. Continue stirring while mixture cooks until thickened, 5 to 7 minutes. Then reduce boiling water to a simmer, cover, and cook another 5 to 7 minutes; (Be sure water in double boiler is only at a simmer). The mixture will be thick when finished cooking.

Remove from heat and stir in vanilla. Cover with plastic to keep warm. Preheat oven to 350 degrees.

Make meringue: Beat egg whites until stiff but not dry. Gradually add cream of tartar and remaining 4 tablespoons of sugar, a tablespoonful at a time while beating at high speed.

Quickly put filling with bananas in crust.* ...Spread meringue over the filling. Bake in preheated oven 12 to 15 minutes or until lightly browned.

* Jane suggests slicing bananas into pie shell and pouring the cooled filling over them, then chilling completely. We have discovered on the Circle that a meringue likes to go directly on a hot filling, so I have made that change. NOW, I ALWAYS prefer to fold the sliced bananas into the filling just before it goes into the crust to receive the meringue topping. Do as your family prefers.

Jane's note: "A piecrust made with lard works best with this recipe." My canola oil crust was wonderful with it.

Another note on this recipe card states, "This pie is 'Excellent. Stores well in 'fridge.'"