Kentucky Banana Cream Pie

Oxmoor House
one 9-inch pie


+ Add To Shopping List
1/3 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt
3 cups milk, scalded
3 eggs, separated
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 large banana, peeled and sliced
1 baked (9-inch) pastry shell
2 tablespoons sugar


Combine cornstarch, 2/3 cup sugar, and salt in top of a double boiler; mix well. Gradually add milk; cook over medium heat, stirring constantly, just until thickened.

Beat egg yolks until thick and lemon colored. Stir one-fourth hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook an additional 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla.

Place banana slices in pastry shell. Pour filling over top.

Beat egg whites (at room temperature) until soft peaks form; gradually add 2 tablespoons sugar, and continue beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 5 minutes or until meringue is golden brown. Serve pie warm or chilled.

Created date

February 2010