Banana Cream Raisin Pie

[Mike Nolan]

This is an adaptation of a banana cream pie recipe from my wife's Aunt Ruthanna Chase.

The meringue is optional.

Ingredients:

1 pre-baked 9 inch pie shell
1/3 cup raisins (not packed)
1 Tablespoon rum
5 Tablespoons unsalted butter (used in 2 parts)
1/3 cup flour
1 Tablespoon cornstarch
2 cups milk
1 1/3 cups granulated sugar (used in 2 parts)
1/4 teaspoon salt
3 large eggs
1/2 teaspoon vanilla extract
2-4 ripe but firm bananas (depending on size)
1 pinch cream of tartar

Instructions:

Add 1 tablespoon of rum to 1/3 cup raisins (not packed).
Add enough hot water to cover raisins. Let sit for at least a half hour.

Separate 3 eggs into whites and yolks. Set both aside.

If making meringue, preheat oven to 350 degrees.

In a 3 quart saucepan, make a thick roux over medium heat using:
1/3 cup flour
1 Tablespoon cornstarch
3 Tablespoons unsalted butter

Add:

2 cups milk
2/3 cups granulated sugar
1/4 teaspoon salt

Cook, stirring frequently, until very thick.

Temper the 3 egg yolks with some of the hot filling and add to the pan. Cook, stirring frequently, for several minutes, ideally until the mixture has reached at least 165 degrees so that the egg yolk proteins have set and it gets even thicker. Remove from heat.

Add remaining 2 tablespoons unsalted butter and stir in.

If making the meringue, you can get started on that now. (See below)

Slice up 2-4 bananas, depending on size.

After the filling has cooled a little, add:

1/2 teaspoon vanilla extract

Drain the raisins and add them to the filling.
Add the bananas to the filling.

Stir until well mixed and pour into pie shell.

Meringue: (Optional)

Put the 3 egg whites into the bowl of a stand mixer equipped with a whip.

Add a pinch of cream of tartar.

Beat egg whites until soft peaks form.

Slowly add remaining 2/3 cup granulated sugar to the egg whites and continue to beat until you have firm peaks.

Using a spatula (or a piping bag) put the meringue on the pie, making sure it touches the edges of the pie crust so it doesn't shrink. Bake in the oven until brown on top, around 8-10 minutes. Allow to cool on the counter until it can be refrigerated, then refrigerate for at least 3 hours before serving.

According to two different recipe analysis programs (and depending on what kind of pie crust you use), if cut into 8 slices each slice will be around 100 grams of carbs. Low carb it is not!

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