Banana cream pie is a timeless dessert that combines smooth banana custard with a flaky crust for pure comfort in every bite. Adding a fluffy meringue topping takes this classic to the next level, giving it a light and airy finish that perfectly balances the rich filling.
We love how this Banana Cream Pie Meringue recipe brings together simple ingredients to create an impressive dessert that’s perfect for any occasion. Whether you’re serving it at a family gathering or just treating yourself, the creamy texture and sweet meringue make every slice unforgettable. Let’s dive into making this delicious pie that’s sure to become a favorite in your recipe collection.
Ingredients
To make our delicious Banana Cream Pie Meringue, we use simple yet high-quality ingredients. Each component—from the crisp crust to the silky banana filling and fluffy meringue—comes together perfectly for an unforgettable dessert.
For the Pie Crust
- 1 1/4 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
For the Banana Cream Filling
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 3 large egg yolks, lightly beaten
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 3 ripe bananas, sliced
For the Meringue Topping
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
| Component | Key Ingredients | Purpose |
|---|---|---|
| Pie Crust | Flour, butter, salt, ice water | Provides a flaky base for the pie |
| Banana Cream Filling | Sugar, cornstarch, salt, milk, egg yolks, butter, vanilla, bananas | Creates the creamy, smooth banana custard |
| Meringue Topping | Egg whites, cream of tartar, sugar, vanilla | Adds a fluffy, glossy, golden brown top |
Equipment Needed
To craft the perfect Banana Cream Pie Meringue, having the right equipment is essential for both efficiency and achieving the best results. Below is a detailed list of tools we recommend for this recipe:
- 9-inch pie dish
For shaping and baking the flaky pie crust evenly.
- Mixing bowls
One large bowl for the custard and another for whipping the meringue.
- Whisk and electric mixer
An electric mixer is preferred to whip the egg whites into a stiff and glossy meringue quickly and easily. A whisk works well for mixing the custard ingredients smoothly.
- Saucepan
To cook the custard filling on the stovetop, ensuring the right thickness and creaminess.
- Measuring cups and spoons
For precise measurement of all ingredients like sugar, cornstarch, and vanilla.
- Rubber spatula
Useful for folding the meringue gently over the custard without deflating the fluffiness.
- Cooling rack
To cool the baked pie crust before adding the filling.
- Pastry brush (optional)
For brushing the crust with egg wash if needed to prevent sogginess.
Equipment Overview Table
| Equipment | Purpose | Notes |
|---|---|---|
| 9-inch pie dish | Baking the crust | Use glass or ceramic |
| Mixing bowls | Mixing custard and whipping meringue | Multiple sizes recommended |
| Electric mixer | Whipping meringue to stiff peaks | Hand or stand mixer works best |
| Whisk | Combining custard ingredients smoothly | Use for stovetop mixture |
| Saucepan | Cooking the custard filling | Medium size for even heating |
| Measuring cups/spoons | Accurate ingredient measurements | Essential for recipe success |
| Rubber spatula | Folding ingredients without deflating | Flexible, gentle handling |
| Cooling rack | Cooling crust after baking | Prevents soggy bottom |
| Pastry brush (optional) | Brushing crust to seal or add egg wash | Ensures crisp crust |
“Proper equipment makes a significant difference when creating the delicate textures in our Banana Cream Pie Meringue.”
Having these tools ready will streamline our process and guarantee a flaky crust, silky filling, and a perfectly fluffy meringue topping every time.
Preparation
Let’s begin by preparing the foundation and key fresh component of our Banana Cream Pie Meringue. Attention to detail in each step ensures a perfectly flaky crust and luscious banana layers.
Preparing the Pie Crust
We start by creating the flaky crust, which supports the rich custard and delicate meringue. Follow these precise steps for the best base:
- Combine dry ingredients: In a large bowl, mix 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
- Cut in cold butter: Add 1/2 cup (1 stick) cold unsalted butter, cubed. Use a pastry cutter or two knives to cut butter into the flour until the mixture resembles coarse crumbs.
- Add ice water gradually: Drizzle 3 to 4 tablespoons ice water one tablespoon at a time, gently mixing with a fork until dough begins to hold together. Avoid overmixing.
- Form and chill: Gather dough into a ball. Flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Roll out and fit: Lightly flour a surface and roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit. Trim excess and crimp edges.
- Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, remove weights and parchment, bake another 10 minutes until golden and set. Cool on a rack.
| Ingredient | Amount | Preparation |
|---|---|---|
| All-purpose flour | 1 1/4 cups | Measured and sifted |
| Salt | 1/4 teaspoon | To enhance flavor |
| Unsalted butter | 1/2 cup (1 stick) | Cold, cubed |
| Ice water | 3-4 tablespoons | Added gradually |
Slicing the Bananas
The bananas infuse our pie with fresh, natural sweetness and a creamy texture essential to the Banana Cream Pie Meringue character.
- Choose ripe bananas: Select bananas that are yellow with some brown speckles for peak sweetness and softness.
- Peel and slice: Peel 3 medium bananas. Slice them evenly into 1/4-inch thick rounds.
- Prevent browning: To keep slices fresh and appealing, toss them lightly with a teaspoon of lemon juice.
- Layer carefully: Arrange the banana slices neatly over the cooled custard filling later to maximize presentation and flavor harmony.
With these preparatory steps, we establish the critical base and fresh fruit layers, setting the stage for our silky custard and fluffy meringue topping.
Making the Banana Cream Filling
To achieve the rich, velvety texture that defines the Banana Cream Pie Meringue, we carefully prepare the banana cream filling by cooking a smooth custard and folding in fresh bananas. This step perfects the luscious heart of our pie.
Cooking the Custard
We start by combining sugar, cornstarch, and a pinch of salt in a medium saucepan. Gradually whisk in cold milk to create a smooth mixture without lumps.
Next, we warm the mixture over medium heat, stirring constantly until it thickens and just begins to bubble. This careful stirring activates the thickening power of the cornstarch, yielding a silky custard.
In a separate bowl, we lightly beat the egg yolks. To temper, we slowly drizzle some of the hot milk mixture into the yolks while whisking vigorously. This prevents curdling and ensures a creamy consistency.
Then, we pour the tempered yolks back into the saucepan, stirring constantly for 2–3 minutes until the custard is thick and glossy.
Off the heat, we whisk in butter and pure vanilla extract until smooth. Covering the custard with plastic wrap pressed directly on its surface prevents a skin from forming as it cools.
| Ingredient | Measurement |
|---|---|
| Sugar | 2/3 cup |
| Cornstarch | 1/4 cup |
| Salt | 1/4 tsp |
| Milk | 2 1/2 cups |
| Egg Yolks | 4 large |
| Butter | 2 tbsp |
| Vanilla Extract | 1 tsp |
Incorporating the Bananas
While the custard cools, we slice the ripe bananas evenly to about 1/4 inch thickness. To keep them fresh and prevent browning, we gently toss the slices with a few teaspoons of lemon juice.
Once the custard reaches room temperature but is still slightly warm, we carefully fold in the banana slices. This allows the bananas to meld into the custard without losing their shape or freshness.
We then spread the banana cream filling evenly into the pre-baked flaky crust. This mixture sets the silky, fruity foundation that pairs perfectly with our fluffy meringue topping.
Preparing the Meringue
Crafting the perfect meringue requires attention to technique and timing. Follow these steps to achieve a fluffy, glossy, and stable meringue that will crown our Banana Cream Pie beautifully.
Whipping Egg Whites
Begin with room temperature egg whites for optimal volume. Ensure all equipment is completely clean and free of fat or grease, as any residue will prevent the whites from whipping properly.
- Separate the egg whites carefully, making sure no yolk contaminates the whites.
- Place the egg whites into a large, dry mixing bowl.
- Start whipping at a medium speed using an electric mixer.
- Once the whites become foamy, increase the speed to high.
- Add cream of tartar (about 1/8 teaspoon per 2 egg whites), which stabilizes the meringue and helps achieve a glossy finish.
- Continue whipping until soft peaks form — the peaks will curl over when the beaters are lifted.
| Step | Key Point |
|---|---|
| Use room temperature whites | Whip more easily and yield greater volume |
| Keep all equipment clean | Prevents fat from interfering with whipping |
| Add cream of tartar | Stabilizes and strengthens the meringue |
| Whip to soft peaks | Prepares for gradual sugar incorporation |
Adding Sugar Gradually
Adding sugar slowly is crucial for producing a stable, glossy meringue that holds its shape during baking.
- Once soft peaks form, gradually add the granulated sugar — about 1 tablespoon at a time.
- Continue whipping on high speed after each addition until the sugar fully dissolves and the meringue reaches stiff peak stage. Stiff peaks stand straight up without collapsing.
- To test sugar dissolution, rub a small amount of meringue between fingers — it should feel smooth, not grainy.
- Finally, add vanilla extract (1 teaspoon) and whip just to combine for flavor.
| Sugar Addition | Effect on Meringue |
|---|---|
| Gradual (1 tbsp at a time) | Ensures sugar dissolves and meringue stabilizes |
| Whip to stiff peaks | Creates meringue that holds shape when baked |
| Smooth between fingers | Indicates perfect sugar integration and readiness |
Following these steps will create the classic light, airy meringue topping that beautifully complements our Banana Cream Pie. Spread immediately over the pie filling to seal edges and prevent shrinking during baking.
Assembling the Banana Cream Pie
As we bring together each component, careful assembly ensures a flawless finish. This step is crucial for locking in flavors and creating the classic texture contrast that makes our Banana Cream Pie Meringue so irresistible.
Pouring in the Filling
Begin by gently spooning the silky banana cream filling into the pre-baked flaky crust. Use a rubber spatula to spread it evenly, smoothing the surface without disturbing the crust’s edges. This even layer creates the perfect base for the meringue while allowing the flavors of rich custard and ripe bananas to shine.
| Step | Action | Tip |
|---|---|---|
| 1 | Spoon banana cream filling into crust | Avoid overfilling to prevent meringue spill |
| 2 | Smooth filling with spatula | Use light strokes for an even surface |
| 3 | Ensure filling reaches edges | Creates seal for meringue to adhere |
Our goal here is to create a stable foundation that will support the delicate fluffy meringue topping without sinking or breaking apart.
Adding the Meringue Topping
Next is the show-stopping layer: the meringue. Immediately after pouring the filling, spread the freshly whipped meringue over the custard. It’s essential to work quickly so the meringue seals the edges of the crust completely, preventing shrinkage during baking and locking in moisture.
To achieve the perfect meringue finish:
- Use a spatula or the back of a spoon to lift the meringue and spread it in generous peaks.
- Press the meringue firmly along the edge of the crust to create a tight seal.
- Leave some height in the middle to form billowy clouds that brown beautifully in the oven.
This step enhances both the texture and appearance, giving our pie its iconic golden domed top and luscious mouthfeel.
| Step | Action | Tip |
|---|---|---|
| 1 | Spread meringue right after filling | Prevents separation from custard |
| 2 | Seal meringue to crust edges | Stops shrinking during baking |
| 3 | Create peaks and swirls | For a visually stunning browned finish |
By following these assembly steps carefully, our Banana Cream Pie Meringue is ready for the final bake, resulting in a dessert that is as stunning as it is delicious.
Baking and Finishing
Now that we’ve assembled our Banana Cream Pie with its luscious custard and cloud-like meringue topping it’s time to bake and finish this classic dessert to perfection.
Baking the Pie with Meringue
To achieve the signature golden peaks of Banana Cream Pie Meringue, we need to bake the pie carefully to set the meringue without overcooking the filling.
- Preheat the oven to 350°F (175°C).
- Immediately after spreading the meringue evenly over the banana filling, make sure to seal the edges by pressing the meringue firmly against the crust. This step prevents shrinking during baking.
- Use a spatula to create swirls or peaks on the surface—these will brown beautifully.
- Place the pie on the middle rack of the oven.
- Bake for 12-15 minutes until the meringue is firm and golden brown.
| Baking Temperature | Baking Time | Desired Result |
|---|---|---|
| 350°F (175°C) | 12-15 min | Meringue peaks golden brown, filling set |
Keep a close eye on the pie during these final minutes to avoid burning the meringue.
Cooling and Setting
Once baked, it’s crucial to cool the pie properly for the optimal texture and flavor:
- Remove the pie from the oven and transfer it to a wire cooling rack.
- Let it cool at room temperature for 1 hour. This helps the filling to firm up and fully set.
- Afterward, place the pie in the refrigerator for at least 2 hours before serving. Chilling enhances the banana custard’s creaminess and stabilizes the meringue topping.
- Serve chilled for the best balance of flavors and textures—creamy, fluffy, and rich.
| Cooling Stage | Temperature | Duration | Purpose |
|---|---|---|---|
| Room Temp Cooling | Room temp | 1 hour | Set filling & cool pie safely |
| Refrigeration | 34-40°F | 2+ hours | Firm custard, stabilize meringue |
“Patience in cooling unlocks the true magic of our Banana Cream Pie Meringue”—the perfect finale to our baking journey.
Serving Suggestions
To fully enjoy our Banana Cream Pie Meringue, presentation and accompaniments play a crucial role in enhancing the dessert experience.
Ideal Serving Temperature
Serve the pie chilled after refrigeration. This temperature allows the creamy banana custard to set perfectly and the meringue topping to stay light and airy without melting. We recommend removing the pie from the fridge about 10 minutes before slicing for the best texture.
Portioning Tips
Use a sharp, serrated knife dipped in hot water and wiped dry before each slice to create clean even slices without disturbing the meringue peaks. Aim for 8 equal servings in a 9-inch pie.
| Serving Size | Approximate Weight (per slice) |
|---|---|
| 1 Slice | 150 grams (5.3 ounces) |
| 8 Slices | Entire pie |
Garnishing Ideas
Enhance flavor and visual appeal by adding:
- Fresh banana slices lightly brushed with lemon juice on each slice for freshness.
- A dusting of powdered sugar or cinnamon over the meringue for subtle sweetness.
- A few toasted coconut flakes or chopped toasted pecans for crunch contrast.
- Drizzle of dark chocolate sauce or caramel sauce on the plate.
Recommended Beverage Pairings
Our Banana Cream Pie Meringue pairs exceptionally well with:
- A hot cup of fresh brewed coffee or espresso for a bittersweet balance.
- A chilled glass of sweet dessert wine like Moscato or late harvest Riesling.
- Light, fruity teas, such as chamomile or pear green tea, which complement banana nuances without overpowering.
Serving Presentation
For a memorable dessert display:
- Arrange slices on a white or pastel dessert plate to highlight the pie’s golden meringue color.
- Garnish plates with a small mint sprig or edible flower for elegance.
- Add a small scoop of vanilla bean ice cream or a dollop of softly whipped cream on the side for extra indulgence.
Storage Tips
Proper storage is essential to maintain the freshness and texture of our Banana Cream Pie Meringue. Here are detailed steps to store this delicate dessert correctly:
Refrigeration
- Always refrigerate the pie within two hours after baking and cooling to prevent spoilage.
- Cover the pie with plastic wrap or a pie keeper to protect the meringue from drying out and absorbing other fridge odors.
- Store at a temperature between 35°F and 40°F (1.6°C – 4.4°C) to keep the custard creamy and the meringue soft.
Shelf Life
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Refrigeration | 35°F – 40°F (1.6°C – 4.4°C) | 2 to 3 days | Best consumed within this timeframe |
| Freezing | 0°F (-18°C) | Not recommended | Freezing can separate meringue and custard |
“Refrigerate promptly to avoid soggy crusts or weeping meringue that can compromise the pie’s texture.”
Avoid Freezing
- Freezing is not recommended for this pie due to the delicate nature of the custard and meringue.
- Ice crystals form during freezing which causes the custard to separate and the meringue to lose its structure, resulting in a less appealing texture upon thawing.
Serving After Storage
- Before serving chilled pie, allow it to sit at room temperature for 10-15 minutes for the flavors and textures to fully develop.
- Use a serrated knife warmed with hot water to cut cleanly through the custard and meringue without crushing the layers.
By following these storage tips, our Banana Cream Pie Meringue will retain its rich flavor, creamy custard, flaky crust, and fluffy meringue topping for a perfect slice every time.
Conclusion
Banana Cream Pie Meringue is a timeless dessert that brings together creamy custard, fresh bananas, and a light, airy meringue topping. With simple ingredients and straightforward steps, it’s a dessert we can confidently make for any occasion. Taking the time to prepare each component carefully and following the tips for baking and storage ensures a pie that’s as delicious as it is beautiful.
We encourage you to try this recipe and enjoy the rewarding experience of creating a classic treat that everyone will love. Once you’ve mastered it, this pie will surely become a favorite in your dessert repertoire.
Frequently Asked Questions
What ingredients are needed for the banana cream pie crust?
The crust requires flour, cold butter, salt, and ice water. These simple ingredients combine to create a flaky, buttery base for the pie.
How is the banana cream filling made?
The filling is made by cooking sugar, cornstarch, and milk into a custard, tempering in egg yolks, then adding butter, vanilla, and sliced ripe bananas tossed with lemon juice to prevent browning.
What is the key to making a perfect meringue topping?
Use room temperature egg whites and clean equipment, whip egg whites to soft peaks, gradually add sugar for stability, and add vanilla for flavor. Spread immediately over the filling to seal edges.
What equipment do I need to make this pie?
Essential tools include a 9-inch pie dish, mixing bowls, electric mixer, saucepan, measuring cups/spoons, rubber spatula, cooling rack, and optionally a pastry brush.
How long should the pie be baked?
Bake the pie at 350°F (175°C) for 12-15 minutes, until the meringue is golden and firm. Watch carefully to avoid burning.
How do I prevent banana slices from browning?
Toss sliced bananas with lemon juice before folding into the custard. The acidity slows oxidation and keeps the bananas fresh-looking.
What is the best way to cool the pie?
Let it cool at room temperature for about an hour, then refrigerate for at least two hours. This firms the custard and stabilizes the meringue.
How should I store leftover banana cream pie?
Refrigerate the pie within two hours, cover to protect the meringue, and consume within 2-3 days. Avoid freezing to maintain texture.
Can I prepare the pie ahead of time?
Yes, you can bake and cool the pie ahead, but it’s best served within a few days for optimal freshness and texture.
Any tips for serving the pie?
Allow the pie to sit at room temperature for 10-15 minutes before serving to enhance flavor and texture. Use a sharp knife for clean slices and garnish as desired.