Meringue and Banana Pie
10 servings
90 minutes
Banana meringue pie is a refined dessert that combines the tenderness of airy meringue with the rich flavor of ripe bananas. Its roots trace back to European culinary traditions, where sweet fruit pies with a soft texture have always been beloved. The delicate shortcrust serves as the base, while caramelized bananas add special sweetness and an exotic aroma. The airy meringue, baked to a light golden crust, adds sophistication and fragility to the pie. This pie pairs perfectly with a cup of fragrant tea or chilled milk. A wonderful choice for a cozy evening, festive gathering, or simply to treat yourself to something unusual.
1
Carefully break the eggs, separating the whites from the yolks. Put the whites in the refrigerator.
- Chicken egg: 1 piece
- Sugar: 10 tablespoons
2
Beat softened butter with egg yolks and five tablespoons of sugar.
- Butter: 100 g
- Chicken egg: 1 piece
- Sugar: 10 tablespoons
3
Mix flour with baking powder, add to the whipped mixture, and knead the dough. Place the dough in the refrigerator for half an hour.
- Wheat flour: 1 tablespoon
- Baking powder (raising agent): 1 g
4
Take the dough out of the fridge and roll it out to a thickness of 1 cm.
5
Peel and slice the bananas. Arrange the bananas on top of the dough.
- Bananas: 6 g
6
Whip the egg whites with the remaining sugar until stiff peaks form. Spread over the bananas.
- Chicken egg: 1 piece
- Sugar: 10 tablespoons
7
Place the pie in an oven preheated to 160 degrees. Bake the pie for 40-50 minutes.
8
Serve cold with milk or ice cream.
