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Categories:
sugar cornstarch salt chocolate squares milk eggs unsalted butter vanilla bean paste banana bananas shell egg whites vanilla cream of tartar sugar
Viewed: 32 - Published at: 8 years agoIngredients
- 1 cup sugar
- 3 tablespoons cornstarch
- 14 teaspoon salt
- 2 ounces unsweetened chocolate squares, chopped
- 2 cups whole milk
- 3 eggs, separated (reserve whites for meringue)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste
- 12 teaspoon banana extract
- 3 bananas, sliced
- 1 baked & cooled 9 inch pie shell
- 3 egg whites
- 12 teaspoon vanilla
- 14 teaspoon cream of tartar
- 6 tablespoons sugar
Method
- Bake & cool 9" pie crust.
- Set aside.
- In medium saucepan, combine sugar, flour and salt; gradually stir in milk.
- Add chocolate.
- Cook and stir over medium heat till bubbly and slightly thickened.
- Continue to cook, stirring constantly 2 minutes.
- Remove from heat.
- Stir small amount of the hot mixture into the yolks; immediately return to hot mixture and cook 2 more minutes, stir contanstly.
- Remove from heat.
- Stir in vanilla paste, banana extract and butter.
- Peel and slice bananas into cooled pie shell.
- Pour cooked mixture over bananas.
- Make meringue: beat egg whites with vanilla & cream of tarter till soft peaks form.
- Gradually add sugar until stiff and glossy peaks form and all the sugar is dissolved.
- Spread meringue over hot filling, sealing to edge of pastry.
- Bake at 350 degrees for 12-15 minutes or till meringue is golden brown.
- Cool.
