Recipe Banana Cream Pie Amish Recipes

In the top of a double boiler, combine the sugar, cornstarch, and salt. Gradually stir in 1½ cups of the milk. Place over boiling water, cooking approx 12 minutes until thickened. Beat the egg yolks with the remaining 1/2 cup milk and add to the hot mixture, cooking 2 minutes longer. Remove from heat and stir in the butter and vanilla. Cool.
Arrange sliced bananas in the bottom of the pie shell and cover with the cream mixture. In a bowl, beat the egg whites and cream of tartar until they form soft peaks. Gradually add the sugar and salt and continue to whip until they form stiff peaks. Cover the cream with this meringue, making sure it covers the pie completely, or it will shrink during baking. Bake in a preheated 350º F. oven for 6 minutes until the peaks are a light golden brown, Serve cold or at room temperature.

Makes 1 (9") pie

2/3 c. granulated sugar
3 T. cornstarch
1/4 t. salt
2 c. milk
3 egg yolks
1 T. butter
1 T. vanilla extract
1½ c. sliced bananas
1 baked 9" pie shell
3 egg whites
1/4 t. cream of tartar
5 T. granulated sugar
dash salt

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