Tasty Tuesdays: Banana Cream Pie for Dad

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Welcome to Tasty Tuesdays!

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I am back from vacation and instead of enjoying beautiful Lake Michigan views like the photo below, I am back to work looking at piles of work on my desk.  Vacations are never long enough, are they?

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I didn't do any cooking on vacation last week, but on Father's Day I made my Dad one of his favorites: Banana Cream Pie.  I have been making this pie since I was a teenager, first from my Mom's trusty Better Homes and Gardens Cookbook, and now from my own copy.

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{ I searched for a link to the recipe online but I could not find it }

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Ingredients for pie filling:

- 3 medium bananas, sliced

- 4 eggs

- 3/4 cup sugar

- 1/4 cup cornstarch

- 2-1/2 cups half-and-half, light cream or milk

- 1 tablespoon butter

- 1-1/2 teaspoon vanilla

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Ingredients for graham cracker crust:

- 1/3 cup butter

- 1/4 cup sugar

- 1-1/4 cup crushed graham crackers (about 18)

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Ingredients for meringue:

.- 3 egg whites

- 1/2 teaspoons vanilla

- 1/4 teaspoon cream of tartar

- 6 tablespoons sugar

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1.  Prepare graham cracker crust:  melt butter; stir in sugar.  Add crushed crackers; toss to mix well.  Spread evenly into 9" pie plate.  Press onto bottom and sides to form an even crust.  Bake at 375 degrees for 10 - 12 minutes or until edge is slightly brown.

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2.  Separate egg yolks from whites; set aside 3 of whites for meringue.

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3.  For filling, in a medium saucepan combine sugar and cornstarch.  Gradually stir in half-and-half.  Cook and stir over medium-high heat until thickened and bubbly; reduce heat.  Cook two minutes more.  Remove from heat.  Slightly beat egg yolks with a fork.  Gradually stir in about 1 cup of the hot filling into the yolks.

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4.  Add egg mixture to the filling in saucepan.  Bring to a gentle boil; reduce heat.  Cook and stir for two minutes more.  Remove from heat.  Stir in vanilla and butter.  Cover filling and set aside.

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5.  Slice bananas and arrange over bottom of pie crust.

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6.  Prepare meringue:  Egg whites should have sat out at room temperature for 30 minutes before using for meringue.  In a large mixing bowl combine egg whites, vanilla, and cream of tartar.  Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips will curl).  Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips will stand straight up; test with a fork).

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7.  Pour filling into pie plate over bananas.

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8.  Spread meringue over filling.  Make sure to seal edges of meringue to pie plate.  Bake in a 325 degree oven for 30 minutes.  Cool on a wire rack for 1 hour.  Chill 3 to 6 hours before serving.

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What did you cook this week?

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