Bourbon Banana Meringue Pie

Bourbon Banana Meringue Pie

1 – 9″ pre-baked pie crust, homemade or store-purchased
1/3 cup all-purpose flour
1/2 tsp. kosher salt
2 cups whole milk
3 egg yolks, beaten
2 Tbs. unsalted butter
2 tsp. vanilla extract
1-2 Tbs. bourbon
4 nicely-ripened bananas
1 batch meringue, recipe below 

To prepare pie filling, combine sugar, flour, and salt in a large glass mixing bowl; gradually whisk in milk. Place bowl into microwave and cook on full power for 8 minutes, using 2 minute intervals, whisking after each one. 

Whisk a very small amount of the hot filling mixture into the beaten egg yolks to temper, then immediately whisk the egg yolk mixture back into the bowl of the hot pie filling; cook for 2 more minutes in microwave. Stir in butter, vanilla, and bourbon, whisking until pie filling is smooth. 

Slice the bananas into the piecrust, layering them evenly over the bottom. Pour prepared pie filling over the bananas into the crust; cover pie with plastic wrap and let them cool completely. 

Prepare meringue as directed below; top cooled pie with meringue, ensuring it is gently spread fully to the outside edge of the pie crust, creating swirls on top of the meringue with your spatula, as desired.  

Place pie into a preheated 350 degree oven onto center rack; bake for 15-20 minutes, or until meringue is very golden brown in color. Cool pie completely before slicing. 

Meringue 

5 egg whites, room temperature
Pinch of salt
1/2 cup granulated sugar
5 Tbs. water 

In a large mixing bowl, using an electric mixer, combine egg whites with salt and sugar, beating until soft peaks form; add water, continuing to beat until meringue has reached stiff peak stage. 

Now You’re Cookin’,
Chef Alli 

 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, May 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!

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