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Kentucky Banana Cream Pie

Yield one 9-inch pie


  • 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

How to Make It

  1. 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.

  2. 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.

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

  4. 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.

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