Banana Praline Pie with Meringue

You know how sometimes you have an awesome recipe..but the picture really looks AWFUL? Well that is the case with this pie.

I love this pie. It is one of the best I have…creamy, rich and perfect. BUT it rarely cuts well and often just looks bad once plated.

However, one spoonful and you’re hooked. It is truly, the Ugly Betty of pies.

I make this a couple of different ways. The picture shows almonds but macadamias or Brazil nuts are fantastic in this. Experiment a little, you really can’t go wrong!

Banana Praline Cream Pie

1 baked 9″ pie crust with 2 bananas sliced over the bottom of it.

Praline layer:

1/2 c dark brown sugar

1/2 c (1 stick) unsalted butter

melt together, stirring constantly, until sugar loses it’s graininess. Quickly pour over the bananas on the bottom of the prepared crust, spreading to cover. Sprinkle with 1/2 c chopped nuts and Set aside.

Custard Layer

1c sugar

3 tbs flour

2 egg yolks

2 14 oz cans evaporated milk

pinch salt

Whisk together until well mixed
Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler.

Let cool for a bit and stir in 2 tsp Mexican vanilla (if it is available to you or regular vanilla if not) and 2 TBS butter.

Pour over cooled praline layer.

Whip egg whites with 1/8 tsp creamof tartar and 1/4 c sugar until stiff glossy peaks form. Spread over pie, sprinkle with nuts to garnish. and bake in a 375 oven until meringue is browned.

Chill

Serves 8