Banana Cream Pie

Torching the meringue gives this gorgeous pie a dramatic look and toasted marshmallow flavor.

Banana Cream Pie
Makes 1 (9-inch pie)
  • CRUST:
  • 1¼ cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 3 to 4 tablespoons ice water
  • 2 large eggs
  • 1 cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 2½ cups whole milk
  • ½ cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 medium banana, sliced
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • ¼ cup water
  • 1⁄8 teaspoon kosher salt
  • 3 large egg whites, room temperature
  • 1⁄8 teaspoon cream of tartar
  • Garnish: sliced bananas
  1. For crust: In a large bowl, stir together flour, sugar, and salt. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, tossing until moistened. Gather dough into a ball. Wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
  2. Preheat oven to 375°. Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Prick dough all over with a fork. Top with a double layer of parchment paper, letting ends extend over edges of plate. Add pie weights.
  3. Bake until edges of crust begin to brown, about 15 minutes. Carefully remove paper and weights. Bake until crust is lightly browned, about 15 minutes more. Let cool completely on a wire rack.
  4. For filling: Place eggs in a medium bowl. In a large saucepan, whisk together sugar, cornstarch, and salt; whisk in milk and cream. Cook over medium heat, stirring constantly, until mixture begins to simmer. Stir half of hot milk mixture into eggs. Stir egg mixture into remaining hot milk mixture in saucepan. Cook, stirring constantly, until mixture begins to simmer. Continue cooking until mixture is thickened and bubbly, about 2 minutes more. Remove from heat. Add butter and vanilla, stirring until butter is melted. Let cool slightly.
  5. Arrange banana slices in prepared crust. Pour filling over bananas. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling to prevent a skin from forming. Refrigerate until filling is set, 6 to 8 hours.
  6. For meringue: In a large stainless-steel saucepan, combine sugar, corn syrup, ¼ cup water, and salt, stirring just until moistened. Cook over medium-high heat, without stirring, until mixture registers 240° on a candy thermometer. When temperature is near 240°, begin beating egg whites.
  7. In a large bowl, beat egg whites with a mixer at medium speed until soft peaks form; beat in cream of tartar. With mixer on high speed, gradually add hot syrup to egg whites in a thin, steady stream, beating until mixture is thick and glossy; let cool for 4 to 6 minutes. Spoon onto pie, leaving a 1-inch border. Using a handheld kitchen torch, carefully brown meringue. Garnish with sliced bananas, if desired. Serve immediately.
If you don’t have a kitchen torch, bake pie at 450° just until browned in spots, about 4 minutes.



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