Saturday, August 20, 2011
Banana / Coconut Cream Pie
4 egg yolks
3/4 cup sugar
3 tbsp cornstarch
Bake the crust according to the direction on the crust package. Set aside to cool. Separate egg yolks from whites.
Preheat oven to 325 degress. In a saucepan, combine suagr and cornstarch, stir in milk. Cook and stir on stove over medium-high heat until thickened and bubbly. Reduce heat. Meanwhile, beat egg yolks with a fork, stir about 1 cup of the hot filling into yolk, slightly stir. Pour yolk mixture back to hot filling in the saucepan. Bring to boil, stir constantly. Reduce heat, stir in butter and vanilla. Keep filling warm.
Layer banana slices over the bottom of the cooled pie crust. Pour warm filling into the crust on top of the bananas. Bake for 30 minutes. Cool completely. Chill for 1 hour before serving.
For egg whites, you can use them to make meringue for pie to spread over the filling. I tried but didn't do well :( So I didn't spread over my pie. Anyone has tips for making good meringue for pie?