Friday, April 6, 2012


1 cup sugar, divided
3 tbsp cornstarch
1/4 tsp salt
3 eggs, separated
1 cup evaporated milk
1 cup water
1 tsp vanilla extract
1 baked 9-inch pie shell
1 1/2 cups sliced ripe bananas

Mix 2/3 cup of the sugar, cornstarch, salt, and egg yolks together in a heavy saucepan.  Combine the milk and water then slowly stir into the sugar mixture.  Cover over low heat, stirring constantly, until thickened - about 10 minutes.  Remove from the heat and stir in the vanilla extract.  Cool and allow to cool.

Stir cooled filling and pour half into the baked pie shell.  Layer the bananas over the filling then top with the remaining filling mixture.

In a deep bowl, beat the egg whites until soft peaks form.  Continue beating while gradually adding the remaining 1/3 cup of the sugar, until stiff peaks form and sugar is dissolved.  Spread meringue over the top of the pie being sure to seal the edges to the crust.  Bake at 425 degrees until meringue is a light golden brown.  Cool completely before cutting.

Store leftovers in the refrigerator.

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