Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven.
INGREDIENTS (for 8 servings):
- 1 (9 inch) deep dish pie crust, baked and cooled
- 2/3 cup white sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 4 egg yolks, beaten
- 2 tablespoons butter
- 1 large banana, sliced
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup white sugar
- 1/4 teaspoon vanilla extract
In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and 1 tablespoon vanilla.
Preheat oven to 400 degrees F (200 degrees C.) Pour half of custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.
In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.