Ingredients Jump to Instructions ↓


  2. Meringue Crust (recipe below)

  3. 2/3 cup sugar

  4. 1/3 cup cornstarch

  5. 1/4 tsp. salt

  6. 3 cups milk

  7. 4 egg yolks, slightly beaten

  8. 1/2 cup creamy peanut butter

  9. 2 bananas, sliced

  10. Banana slices and chocolate curls for garnish

  11. Prepare meringue crust. Combine sugar, corn starch and salt in

  12. medium-size saucepan; stir to mix well. Gradually stir in milk and egg yolks until well blended. Cook over medium heat, stirring

  13. constantly, until mixture thickens and comes to a boil. Boil 1

  14. minute, stirring constantly. Remove from heat. Mix in peanut butter.

  15. Transfer mixture to small bowl; cover surface with plastic or waxed

  16. paper to prevent skin from forming. Let cool.

  17. Arrange banana slices in meringue crust. Spoon cooled filling over

  18. bananas. Cover and refrigerate until cold. Garnish with banana

  19. slices and chocolate curls, if you wish.


  21. 3 egg whites, at room temperature

  22. 1 1/2 cups sugar

  23. 1/4 cup boiling water

  24. 1 1/2 tsp. distilled white vinegar

  25. 1 1/2 tsp. vanilla

  26. Preheat oven to 450F. Combine all ingredients in a large bowl. Beat

  27. with electric mixer at high speed until mixture forms stiff peaks,

  28. about 10 minutes, scraping down sides of bowl with rubber spatula

  29. as necessary. Spoon mixture into a 9-inch pie plate, building up

  30. sides to form a rim.

  31. Place crust in preheated 450F oven on LOWER rack. Turn off heat and leave in oven 4 hours or overnight. Do not open oven door.


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