Texans have a sweet tooth that is in direct proportion to the size of the state. I am not sure what we would do without pie and coffee or a cold ice cream cone on one of those scorching hot summer days.
Nearly all of us have sat in front of a Dairy Queen, Braums, Polar Bear, or mom and pop snow cone place and watched the sun go down while we cooled off and relaxed. Even the tiniest place will have a couple of picnic tables outside where you can people watch as the sun retreats under the horizon and the crickets start chirping. I think that there are a lot of things that have changed about Texas since I was a kid but the one thing that you can pretty much count on is that one summer ritual.
We are more likely to have a cream pie than a baked pie during the summer because there is just nothing fun about a kitchen that is heated up to 95 degrees. Sometimes it will be so hot outside that the air conditioning can’t keep up and adding an hour of the oven being at 375F is just pure crazy. Still, it can be tiresome eating the same kind each time.
This Salted Butterscotch Banana Cream pie is anything but boring. I was getting the pie out for the photo shoot and my son Ethan ambled into the kitchen and asked what kind it was. I told him and the look on his face was hysterical. He was quiet for a bit and then said, “Geez, couldn’t you get anymore flavors into it?”
Maybe, but I kind of like this the way it is and I think you will, too.
Tips for Perfect Meringue
- Meringue is temperamental so don’t try to make it on a humid day – which pretty much leaves out any of you in San Antonio, East Texas, or on the Gulf. If you have your air conditioning turned down and it feels pretty dry in the house then you can try it, otherwise just use whipped cream.
- I always use 5 or 6 egg whites for a meringue even when the original recipe calls for 2. Two or three egg whites will not give you that towering white goodness that you want on a pie.
- Add the meringue t the outside edges of the pie first, spreading it outward to the edge of the pie plate. This will keep the meringue from shrinking.
- Spoon the meringue over hot filling.
- Don’t refrigerate it if you can help it.
- Use 2 or 3 tablespoons of sugar per egg white.
- Rinse the mixer bowl and the whip out with cider vinegar and don’t rinse it. The acid helps stabilize the egg white.
- Don’t over beat the egg whites but don’t under beat them either. They should make stiff peaks and allow you to hold the bowl upside down without them slipping out but they shouldn’t look curdled or anything but fluffy and smooth.
- A pinch of Cream of Tartar is always a good move.
- You can brown the meringue with a kitchen torch so you don’t have to use the oven at all.
- I flavor my meringues with a tablespoon of Torani Toasted Marshmallow Syrup. It is amazing. If you can’t find it locally then here is an Amazon link. [disclaimer: if you buy through that link I will get a pittance of the profit but it will not make a difference in what you pay.]
Salted Butterscotch Banana Cream PiePrint Add to Collection Go to Collections
- 1 cup plus 2 tablespoons pretzel crumbs
- 1/2 cup unsalted butter
- Pinch of salt
- 2 tablespoons brown sugar, , optional for a sweeter crust
- 1/3 cup all-purpose flour
- 1-1/4 cup packed dark brown sugar
- 1/4 teaspoon salt
- 2 cups milk
- 3 eggs yolks, , beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract or a tablespoon of bourbon
- 2 ripe bananas
- Lemon juice or 1 cup of gingerale
- 9 inch pretzel crust
- 5 egg whites, , room temperature
- 1-1/4 cups of superfine white sugar
- Pinch of Cream of Tartar, , optional
- Pinch of salt
- Melt the butter and mix it into the pretzel crumbs until the mixture is well combined.
- Press firmly into a 9 inch pie pan.
- Bake it at 350F for ten minutes OR microwave on high for about two minutes.
- Set aside.
- Rinse the bowl and whisk with cider vinegar.
- Pour the vinegar out of the bowl but don't rinse it.
- Add the egg whites and cream of tartar.
- Beat until frothy on slow speed.
- Increase speed to high.
- Add the sugar slowly, continuing to beat until stiff peaks form and the sugar is disolved.
- Add 1 tablespoon DaVinci Toasted Marshmallow syrup or 1 teaspoon of vanilla.
- Beat in well.
- Slice the bananas into the lemon juice or gingerale to keep them from browning. Drain well.
- Mix the flour, salt, and dark brown sugar in a bowl
- Add the milk slowly, whisking constantly to keep it smooth.
- Microwave on high for about 9 minutes or until thickened, stirring every minute or so.
- Beat the egg yolks.
- Slowly add some of the hot mixture to the egg yolks, whisking constantly.
- Add the egg yolk mixture back into hot pudding, whisking constantly.
- Microwave for 2 more minutes, or until very thick.
- Remove from the microwave and add the 1/2 cup butter.
- Stir it in until it is completely melted and mixed into the pudding.
- Add the vanilla (or bourbon).
- Layer the bananas in the crust and pour the butterscotch over them.
- Top with the meringue and brown with a kitchen torch or at 375F for about 10 minutes.
- Let come to room temperature before serving.
If you liked Salted Butterscotch Banana Cream Pie with Meringue you may also like…
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