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Wednesday, January 7, 2015

Deconstructed Banana Cream Pie

   After a nice comforting warm bowl of Cori's Chicken Pot Pie Soup, I was in the mood for something sweet and a little warm.   I bought a package of pie crusts to make crumbles on the top, so I had an extra.  That is where this little adventure began.  I thought of making an apple pie, but we don't have any ice cream and that would be un-American!  Sitting on top of the apples in the fruit bowl was a bunch of bananas.  Banana cream pie it is!  I had enough ingredients on hand to make that come together.  The problem is the blind baking, the cooling, the custard making, the cooling and on and on.  I didn't have the kind of time.  So, I came up with a little something different.  If I did it in pieces rather than as a whole pie, there would be time to do it all!
    I used a hybrid of methods to get the meringue the way I wanted it... and I am happy to say it worked!  I wanted the toasty golden peaks and soft inside like you would find on a pie, but I also wanted them to have some integrity so I could move them.  The middles were still pillowy and moist and the peak was nicely caramelized.

Deconstructed Banana Cream Pie

Custard Ingredients:

3/4 cups sugar
1/4 cups flour
2 T cornstarch
1/2 tsp salt
4 egg yolks
2 1/2 cups milk
1 T coconut oil (or butter)
1 tsp vanilla
3 bananas

Meringue Ingredients:

4 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
3/4 cups of sugar

  1. If desired, cut a pie crust into shapes and bake until crisp.
  2. In a medium sauce pan mix the sugar, flour, cornstarch and salt.
  3. Add the egg yolks and mix until smooth.
  4. Slowly add the milk, stirring as you go.  Whisk until all lumps are gone.
  5. Turn on the burner and cook over medium heat until thickened.  Stir frequently being sure the scrape the bottom.  Once it starts to thicken, it will go fast.
  6. Remove pan from heat and add the coconut oil and vanilla.  Stir to incorporate
  7. Slice bananas and place in casserole or pie pan.  Top with the warm custard.  If you would like to serve it cold, go ahead and refrigerate.
  8. I wanted it to be warm still when I served it, so I put it in a 350 F oven for 15 minutes.  
  9. For the meringues, place room temperature egg whites in your mixer bowl and add the cream of tartar.  
  10. Mix until frothy
  11. With the mixer on medium-high speed, slowly add the sugar.
  12. When you have firm peaks, add the vanilla and mix until incorporated.
  13. Quickly put the meringue into a piping bag and pipe onto a parchment lined baking sheet.  You could just spoon dollops onto the parchment paper.
  14. Place into a 450 F oven for 10 minutes.  If the tops aren't browned to your liking, turn on the broiler until they are golden.  
  15. Turn off the oven, but leave it closed.  I left them in the oven during dinner and they were perfect when I got back to them.  I didn't want them to be completely dried out, they just needed enough of a crust to be moved easily.
  16. Spoon your banana pudding into a glass.  Top with a meringue and pie crust. 
  17. Enjoy!

For more yummy ideas, look here!


  1. This looks seriously yummy. Great idea.

  2. Congratulations! This post is featured over at Diana Rambles today and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, and Shared on G+. Please grab a featured button off my button page or via the post guidelines graphic. Thanks for sharing this awesome idea!

  3. Yum! I never think to mix banana cream and meringue. This sounds tasty!

    1. It worked really well. Putting it in a nice glass makes the comfort food seem a little fancy!

    2. It worked really well. Putting it in a nice glass makes the comfort food seem a little fancy!


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