Lighter Banana Cream Pie

1. 1

   Heat oven to 375u00b0F. If needed, prepare and bake the pie shell; let cool.

2. 2

   Mix 2 tablespoons cane sugar and cornstarch in a 2-quart saucepan. Gradually stir in milk. Cook over medium heat, whisking constantly, until mixture thickens and boils.

3. 3

   Separate eggs; place yolks in a small bowl and place whites in a large metal bowl for the meringue later. Stir 2 or 3 tablespoons of hot mixture into the egg yolks while whisking. Pour yolks back into the milk mixture. Stir in vanilla and butter. Heat to boiling, stirring constantly, for 1 minute. Set aside.

4. 4

   Peel and slice bananas. Arrange in the cooled pie crust. Evenly pour the custard over the bananas.

5. 5

   Prepare the meringue. (Always use clean, dry beaters and a metal or glass bowl, not plastic, for a successful meringue). Add cream of tartar to the egg whites. Beat on high until soft peaks form. Add remaining 1 teaspoon (or 1/3 tablespoon) cane sugar and continue beating until stiff peaks form.

6. 6

   Spoon meringue evenly over the custard filling. Bake at 375u00b0F for 12 to 15 minutes or until meringue is nicely browned.

7. 7

   Let cool and refrigerate several hours.

* Per serving · 4 servings · Values may vary.