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Banana Cream Pie




Source of Recipe


Unknown


List of Ingredients




1 baked and cooled pie crust
2-cups cold milk
2 pkgs. (3.4oz) Instant vanilla pudding mix
½ tsp. Vanilla extract
3 med. Bananas sliced
1 12oz. Carton of cool whip (If not using the meringue topping)

Meringue:
3 Egg whites
1/2 tsp. Vanilla
1/4 tsp. Cream of tartar (for maximum rise, use fresh cream of
tartar) If you have a can more than 4 months old, pitch and buy new.
It has a very short shelf life. By the smallest quantity possible.
1/3 c Sugar, granulated
2 TBL. Coconut, flaked


Recipe



In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. Beat in vanilla.
Fold in bananas and pour mixture into pie crust. Refrigerate for 1-hour.
Top with cool whip or meringue.

For Meringue:
Let egg whites stand at room temp for 30 mins. (Or let sit for 15 minutes in hot water.)
In a mixing bowl, beat egg whites, vanilla, and cream of tartar on med. speed of an electric mixer till soft peaks form (tips curl).
Gradually add sugar, 1 tablespoon at a time, till stiff peaks form.
Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the coconut. Bake at 350 degrees F. for 15 minutes. Cool for 1 hour on a wire rack.
Cover and chill for 3 to 6 hours before serving.