Banana Cream Pie with Meringue?

Question

How do you do it? I used a premade graham pie crust, put bananas on the bottom. I used a package of banana pudding & pie mix, followed the directions for pie. All good so far.
I then made the meringue, you have to bake meringue, right? So I topped off the pie and put it in the oven. 300 degrees for 20 mins.
Well, the pudding separated and turned real soupy. I put it in the fridge, but it didn't really firm up well. What did I do wrong?

Answer 1

Yes, you do have to bake the meringue but you need to do a couple of things (meringue is very tricky):

1) The pie filling has to be hot before you put meringue on top of it. This will allow the underside of the meringue to cook & firm up rather than melt. If you used a cold pudding mix, next time use a stove top mix and put the meringue on as soon as you pour the hot pudding into the pie crust.

2) Beat a few teaspoons of cornstarch into the meringue before you beat it stiff. This will stabilize the meringue.

3) Make sure the pudding isn't exposed. The meringue needs to create a good seal around the edge of the pie plate. Do the edge first before you fill the middle and create peaks.

A slow pre-heated 300 degree oven is good, but if it's really taking its time to brown, raise it to 325.

I wish I had a short answer for you, but meringue was invented to make people who bake nuts. : )

Answer 2

Banana Meringue Pie

Answer 3

This Site Might Help You.

RE:
Banana Cream Pie with Meringue?
How do you do it? I used a premade graham pie crust, put bananas on the bottom. I used a package of banana pudding & pie mix, followed the directions for pie. All good so far.
I then made the meringue, you have to bake meringue, right? So I topped off the pie and put it in the oven. 300 degrees...

Answer 4

I never heard of banana cream pie with meringue- yes, lemon meringue but not banana cream-- to make a true banana cream pie with meringue you probably should have looked up a recipe like on foodnetwork- I would assume the pudding was only to be pre-cooked so the rest of the cooking would have taken place with the baking---the other problem is the time you baked, meringue needs only to be browned so the temp should've been like 400 and only maybe 10 minutes---and ahhh, if you went directly from the oven to the fridge THAT is why it went soupy-- you needed to let it cool at room temp before refridgerating-- the heat caused moisture between the merinque and pudding and thus making the pudding soupy---but hey- I bet it still tastes good and besides, I always say it is the thought that counts- you could've went to the grocery store and bought one but that wouldn't taste as good-- yours was made from "the heart"

Answer 5

banana cream pie meringue

Answer 6

Banana cream cannot topped meringue unless you make the bake the meringue seperately. You could use parchment paper and dollop the meringue in individual peaks, bake then gently place on top of your pie.

Answer 7

I have no idea, but next time, follow this recipe.

INGREDIENTS
1 (9 inch) deep dish pie crust, baked and cooled
2/3 cup white sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, beaten
2 tablespoons butter
1 large banana, sliced

4 egg whites
1/4 teaspoon cream of tartar
1/2 cup white sugar
1/4 teaspoon vanilla extract
DIRECTIONS
In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and 1 tablespoon vanilla.
Preheat oven to 400 degrees F (200 degrees C.) Pour half of custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.
In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.

Answer 8

Banana Meringue Pie:

2 hours
6 servings

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons granulated sugar
1 tablespoon cornstarch
6 tablespoons unsalted butter, cold, diced
1 teaspoon vanilla
1 egg, beaten
4 egg whites, room temperature
6 bananas
1 pinch salt
1/2 cup light cream, warm
1/3 cup granulated sugar

1. To make pastry, combine flour, sugar and butter in a food processor.
2. Process until the consistency of fine meal.
3. Add beaten egg; continue to process just until dough starts to come together.
4. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill.
5. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle.
6. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes.
7. Bake pastry at 375 degrees for 12 minutes until light golden in color.
8. Thinly slice five of the bananas and arrange on bottom of pastry shell.
9. Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla.
10. Pour over banana layer.
11. Bake at 350 degrees for 35 - 40 minutes or until filling is set.
12. Let pie cool slightly.
13. To make meringue, beat egg whites with a pinch of salt until soft peaks form.
14. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy.
15. Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned.
16. Let cool; refrigerate until serving time.

Answer 9

sounds yummy

Answer 10

i dont know but cut me a slice