Mini Banana Creme Pies

I made another Banana Creme Pie for dinner Saturday night and had more creme filling and meringue than I could use with the pie crust. So we decied to make some mini-pies using Nilla Wafers and ramekins.

Use this recipe to make the creme and then place some Nilla Wafers in the bottom of a ramekin. Top with creme filling and then with meringue. Bake in oven alongside the pie to brown meringue.

Soooo delish.

Banana Creme Pie

My Dad's birthday was June 9th and so when they came to visit us the following weekend I knew that instead of making him a birthday cake I would make his favorite dessert ever .... Grandma's Banana Creme Pie. Please forgive the mountain of meringue. I had to go and nurse my son so my Mom put the meringue in and used all of it which made a HUGE pile of meringue.

Banana Creme Pie
Source: My Grandma

1 deep dish pie crust (I use frozen store bought, prepared according to package directions)
8 Tbsp cornstarch
4 cups milk
1 1/2 cups sugar, plus 12 Tbsp for meringue
1/2 tsp salt (I omit)
6 eggs, separated
2 Tbsp butter
2 tsp vanilla
2-3 sliced bananas
1/2 tsp Cream of tartar

1. Mix cornstarch and milk. Add 1 1/2 cups sugar and salt. Cook on medium heat and slowly stir.
2. When thick, add 6 egg yolks and cook 2 minutes longer. Add butter, vanilla, and combine. Then add sliced bananas. Let this mixture cool to room temperature. Place it in baked pie shell.
3. Whip 6 egg whites and add 12 Tbsp sugar, 2 Tbsp at a time mixing very well after each addition. Add 1/2 tsp cream of tartar and keep mixing until stiff peaks form. Spread over banana mixture. Brown in oven for about 10 minutes at 375F.