Serves: 8
Total Calories: 159
1. Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.
2. In medium saucepan stir together 1/2 cup sugar and flour. Stir in milk. Cook and stir over medium heat until mixture thickens and boils.
3. Gradually stir about half of hot mixture into 3 egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir until mixture boils. Boil gently for 1 minute. Remove from heat. Stir in margarine or butter and 1 teaspoon vanilla. Keep warm.
4. In small mixing bowl beat egg whites, 1/2 teaspoon vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.
5. Slice banana into crust. Pour filling over banana. Spread meringue over warm filling, carefully sealing to edges of crust. Bake on baking sheet at 350°F for 15 minutes or until brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours or until set. Store in refrigerator.
This Banana Meringue Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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