Recently, I was killing time in the Dollar Tree and saw Banana Cream filling for pie and decided that it was time for me to try something I had not tried before. I wanted to try to make a banana cream pie with a meringue topping. So the pie crust was easy, as was opening the can of Banana Creme filling…but the meringue was a little tricky!
Egg whites fluff up and “grow” if you blend them long enough. I knew there had to be some sort of trick to getting it to fluff up and there is! I did what any 33 yr old busy mama would do before making a new recipe…I polled my Facebook friends about any tips! The one tip that I received from more then friend was to let the eggs come to room temperature before blending them. I let mine sit for 30 minutes.
To make meringue for one pie, simply beat 3 egg whites until they are stiff and fold over. Then very very slowly add 1/3 cup of sugar. Beat until stiff, then spoon on pie. When spooning on top of pie make sure that you do not pack it on the pie as it will lose it’s fluff. Also, when you put on the pie make sure that you touch or “kiss” the crust all of the way around. Bake only until golden brown.
And of course ENJOY!
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