Banana Meringue Pie Recipe

 I' m always going through so many bananas as bananas keeps on growing in my yard.  I'm always giving away banana's, and finding new recipes for banana's. I made something similar to a banana cream pie, but a lot more healthier.  I made banana meringue pie with mac nut crust.  Everything homemade.  

This is the banana bunch from my yard

Banana Meringue Pie Recipe:

  • 2/3 cup white sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 3 cups milk 
  • 4 large eggs, separated
  • 2 tbsp. butter
  • 2-3 large bananas 

Meringue Topping 

  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 1/2 cup white sugar
  • 1/4 tsp. vanilla extract 

Macadamia nut crust recipe 
  • 1 1/4 -1 1/2 cup flour
  • 1/2 cup butter cold and cubed
  • 1/2 cup macadamia nuts (unsalted)
  • 1/2 tsp. salt 
  • 3-5 tbsp. ice water 

In a food processor, pulse macadamia nuts until fine bits. Be careful not to over process nuts or you will have mac nut butter.  Remove from food processor.  In food processor, add cubed butter and flour. Pulse till combined.  Add water 1 tbsp. at a time.  Add mac nuts.  Blend till combined.  Dough should be crumby but able to pinch together.  Pour onto a plastic wrap. Form into a circle.  Cover with plastic wrap and refrigerate for 20 minutes, to an hour.  
Remove from refrigerator.  Preheat oven to 350. Roll out dough onto a floured surface. Gently press dough onto a baking pan.  Any baking pan will do.  I used a square pan.  Bake for 15 minutes at 350.  Remove from oven, and set on side. 

Combine sugar, cornstarch, and salt for custard in a sauce pan.  Stir in milk and egg yolks.  Whisk until all ingredients are combined.  Cook over medium heat till thick.  This is where it gets tricky.  You have to completely keep stirring so the eggs wouldn't curdle. Keep stirring until thick.  
Once thick, remove from heat, add butter and vanilla, pour half custard in baked mac nut crust, layout cut up bananas, and pour the rest of the custard.  Set aside.

Beat egg whites until thick, add sugar, cream of tartar, and vanilla.  Beat until thick.  Making sure the egg whites isn't runny.  

Add beaten egg whites to top the custard.  Bake at 350 for another 15 minutes. The top should be golden brown.   After 15 minutes, remove form oven,  let sit, and cook for a few hours.  Once cooled, it still needs to chill.  Put in refrigerator and chill for 24 hours.  After 24 hours has passed, ready to eat!!! ENJOY!

The finished banana meringue pie 

I topped it off with extra bananas and macadamia nuts

If you have any banana recipes, share with me in the comment below.  I'd love to try it. 

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