My father-in-law made awesome banana and butterscotch meringue pies. They were the best pies that I have ever had. He was kind enough to share his recipes with me several years ago, and they are still the best I have eaten.

When we had family visiting a couple of weeks ago, we made banana meringue pies. Everyone thoroughly enjoyed the pies, and the memories of “grandpa” in the kitchen making his special pies.

Banana Meringue Pie

Ingredients

1 baked 9’ pie shell
1/3 cup flour
2/3 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
3 eggs, separated
1/4 cup butter or margarine
1 teaspoon vanilla
5 medium bananas

Preparation

Separate the eggs and set them aside. Beat the egg yolks until well blended. The egg whites will be used later.

In a medium size saucepan add flour, sugar, and salt.  Set aside.

In a small saucepan, add milk and scald. To scald the milk you want to heat it until it is just ready to boil (185-190° F).

Add the scalded milk slowing to the flour, sugar, and salt.  Stir constantly over medium heat until mixture thickens and comes to a boil.

Continue cooking 1 minute. Remove from heat and add a small amount of the mixture to the beaten egg yolks.  Quickly stir the eggs into the mixture.

Cook mixture on medium heat, stirring constantly for 3 minutes or until it thickens.

Remove from heat and add butter and vanilla.  Stir gently until butter has melted.  Set aside.

Slice bananas into the bottom of the pie shell making two layers.

When the filling is lukewarm pour the filling over the bananas.  Set aside.

Turn oven to 350.

Meringue

Ingredients

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla
5 tablespoons of sugar

Preparation

In a medium bowl, place eggs, cream of tartar, salt and vanilla.

Beat with a mixer like the KitchenAid Professional 600, 6-Quart Bowl Lift Stand Mixers at medium speed until the eggs are foamy.

Add sugar a little bit at a time.  Beat the mixture thoroughly each time you add sugar.

Continue beating the mixture until stiff peaks form when you slowly lift the beater. You can also use a butter knife and touch the meringue and quickly lift it away.  The peaks should stay standing up.  If the peaks fall, beat the mixture some more.

With a spoon, gently place the meringue around the edges of the pie.  Be sure the meringue is right next to the crust. You should not see any filling between the piecrust and the meringue.

Then add the rest of the meringue in the center of the pie and gently spread over the filling.  Use a butter knife or spoon to make the peaks by touching the meringue and pulling away.

Bake for 10-12 minutes until the peaks are golden brown.

Refrigerate after serving.

Enjoy!