Banana Cream Pie V
On the stovetop, delectable vanilla pudding is made from scratch and layered with banana slices in a deep dish pie crust. Meringue is then placed on top of the pie, which is then baked and toasted.
Set oven to 400 degrees Fahrenheit (200 degrees C.) In a large saucepan or double boiler, whisk together the sugar, cornstarch, and salt for the custard until well combined.
Add the milk and egg yolks and whisk everything together until well combined.
Cook while constantly stirring the mixture at medium heat until it thickens.
Add vanilla and butter after removing from the heat.
Fill the baked pie shell with half of the custard.
Add sliced banana on top.
Over the banana layer, spread the remaining custard.
In a sizable glass or metal mixing bowl, whisk the egg whites and cream of tartar for the meringue topping until foamy.
As you continue to beat, gradually add sugar to create stiff peaks.
Add vanilla extract and blend.
Meringue should completely cover the pie.