In terms of foodie adventurousness, I have to say that I wouldn’t rank all that highly. I’m the kind of girl who goes to the same restaurants and orders the same things because they’re so darn delicious. In my cooking, my favorite flavors come back again and again–coconut, green onions, and chives, to name a few–not that I’ve gotten any complaints from my taste testers. In fact, if anything does challenge me to try new things, it’s my responsibility to this blog. So I guess I have this URL to thank for introducing me and my family to new things (and, I’m sure, extra inches on our waistlines…yeesh).
As I write this post, I realize that the combination of bananas and some sort of vanilla pudding have made a relatively high number of appearances on this blog. With banana pudding to banana cream pie (and even this vegan version), you’d think I’d be tired of bananas and cream by now.
Not so! And I hope you aren’t either, because: Roasted. Banana. Meringue. Pie.
This roasted banana meringue pie is a twist on my usual banana cream pie. A light, fluffy meringue makes for a perfect complement to the richness of the custard. But the genius part of this pie is that the meringue is made out of the same number of egg whites as there are yolks in the pudding. You know what that means–no scrambling to figure out what to do with those leftover egg whites.
Convenience! It’s the stuff of great cooking. (Or at least it is in my kitchen.)
Roasting the bananas brings a deliciously deep banana flavor to the custard. Use bananas that are just ripe, but not overly so, or the roasting will give the bananas a tough texture, instead of the silky, creamy texture that this pie calls for. Be sure to drain the bananas of excess juice before folding them into the custard, or you’ll end up with a filling that’s a little bit on the watery side.