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    Home > Brazilian Recipes

    Published: Sep 8, 2015 · Modified: Jun 5, 2020 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 9 Comments

    Crustless Banana Meringue Pie (Chico Balanceado)

    Gluten Free

    Jump to Recipe ↓

    Have you ever loved a treat so much that you just had to have it no matter what? Well, I sure have! I made the most AD-DIC-TIVE and comforting dessert ever, right in time for my birthday: Crustless Banana Meringue Pie... an out-of-this-world, naturally gluten-free treat good enough to make you go yum (to not say something else). This is serious stuff, folks!

    Crustless-banana-meringue-pie in a white casserole dish

    Our banana meringue pie is made up of layers of banana caramel, custard cream, and toasted meringue (Seriously, if that isn't enough to make you want to have it, you just might be dead, honey!). I won't deny that it will demand a bit of patience since we have to prepare each of those 3 layers, but its scrumptiousness will be worth of every minute you spend to prepare it (as well as every calorie).

    Bananas and eggs by Denise Browning -- www.frombraziltoyou.org

    I am craaaaazy for sweets, but if I had to choose just one to place on the same pedestal as caramel flan, this would be it.

    Crustless banana Meringue Pie -- Torta de Banana

    In Brazil, the only point of unanimity about this dessert is the layers that compose it-- while  on the other hand, its origin and name are controversial. 🙂  Rio Grande do Sul State contests the origin of the dish along with Paraná and Santa Catarina... all southern Brazilian states. Down there the dessert is known by the following curious name: Chico Balanceado. Who knows why?! In various other parts of Brazil, it is known as Torta de Banana (or Banana Pie, a more accurate name), Manezinho Araújo, Peito de Moça, or Manezinho de Banana. 🙂

    The fact is, whatever its true origin and name, it is a delightful treat -- somewhat similar to the American banana pudding and banana cream pie -- and with the advantage that the bananas won't turn brown. If you love these, you will be crazy for our banana meringue pie.
     
     
    Crustless Banana Meringue Pie -- Chico Balanceado, Manezinho Araújo, Manezinho de Banana
     
    Although I named it Crustless Banana Meringue Pie in honor of its Brazilian name/idea, this is actually a baked trifle, in light of its layers and absence of a crust.
     
    Well, enjoy... and savor the moment (in heavenly style). 🙂
     
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    Crustless-banana-meringue-pie in a white casserole dish
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    4 from 1 vote

    Crustless Banana Meringue Pie (Torta de Banana)

    Comforting, gluten-free, superb Crustless Banana Meringue Pie -- a triple-layered dessert with banana caramel, custard cream, and toasted meringue. It's literally to die for!
    Prep Time 40 minutes
    Cook Time 10 minutes
    Total Time 50 minutes
    Servings 12
    Author Denise Browning

    Ingredients

    • For the Banana Caramel:
    • 1 cup water
    • 3 cups granulated sugar
    • Juice of ½ lime
    • 10 large ripe yet firm bananas sliced into ½-inch thick slices
    • ¼ cup boiling water only if necessary
    • For the Custard Cream:
    • 4½ tablespoons cornstarch
    • 3¾ cups whole milk
    • 6 large egg yolks
    • 1 can sweetened condensed milk 14 oz
    • 1 tablespoon pure vanilla extract
    • 2 tablespoons unsalted butter at room temperature
    • For the Meringue:
    • 6 large egg whites
    • 1½ cups granulated sugar
    • Zest of 1 lime

    Instructions

    • Prepare the banana caramel: In a heavy-bottom, high-sided saucepan, combine water, sugar and lemon juice (to keep the mixture from hardening). Cook mixture over low to medium-low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixture becomes clear and begins to simmer. If using a thermometer, sugar melts at about 320 degrees F.
    • After sugar dissolves and mixture is simmering, cook for approximately 8 to 10 minutes over medium-low to medium heat, without stirring at all. To distribute color evenly as sugar caramelizes, hold handle of pan and gently tilt the pan off the heat. It will be done when mixture reaches a golden brown (light amber) color. If using a thermometer, the temperature should register a final temperature of approximately 340 to 350 degrees F. Watch the changing of the color (or the temperature) carefully as it can go past the light brown stage quickly and burn.
    • Remove pan from the heat, add the sliced bananas carefully, stir mixture gently to cover the bananas in caramel, and add boiling water, if caramel is too thick.
      photo montage showing caramel being made from scratch and mixed with bananas
    • Using a large spoon or ladle, spoon banana caramel into a large (13 x 9-inch) baking dish, distributing bananas in an even layer. Set aside and let cool.
    • Prepare the custard cream: In a medium to large stainless steel saucepan, whisk cornstarch with a bit of milk until mixture presents no lumps. Place egg yolks in a sieve and strain in order to remove membrane. Add to the cornstarch/milk mixture, whisking/stirring well just until combined. Add the remaining milk and sweetened condensed milk, and stir to combine. Place pan on the stove top (large burner) and cook mixture over medium-low to medium heat, whisking constantly until mixture has thickened and coats the back of a spoon (about 8-12 minutes). Remove pan from the heat, add the vanilla and butter, stirring well until butter has completely melted.
      spatula stirring a bowl of yellow custard cream
    • Spoon custard cream in an even layer on top of the banana caramel and let cool. NOTE: Do not use an aluminum pan if using a whisk to stir mixture, otherwise metal will scorch, resulting in metallic contamination.
      custard cream spread by spatula over bananas in caramel
    • Preheat oven to 425 degrees F (220 degrees C).
    • Prepare the meringue: In the bowl of a mixer with a whisker attachment, whisk the egg whites at medium speed until stiff. Add the sugar a third at a time, whisking well between each addition until stiff and shiny. Stir in the lime zest.
      egg whites being beaten into a meringue in a bowl
    • Spoon the meringue on top of the custard cream, piling it up in the center and swirling with the back of a spoon in order to form waves and peaks. Bake in the preheated oven just until the top of the meringue becomes golden, about 5-10 minutes.
    • Serve banana meringue pie warm, or let it cool before chilling in the refrigerator. Although this is a crustless, gluten-free dessert, you can serve with vanilla wafers if desired. Enjoy!
      closeup of crustless-banana-meringue-pie

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

    You might also enjoy these other comforting meringue desserts: 

    • Walnut Dulce de Leche Meringue Cake from En Mi Cocina Hoy
    • Black and White Meringue Cookies from Diethood
    • Banana-Coconut Marshmallow Meringue Pie from Food Network 

     

     

    « 10-Minute, Healthy Fish Stew Packets (Moqueca En Papillote)
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    Filed Under: Brazilian Recipes, Easy And Delish, Easy Gluten-Free Recipes Tagged With: Brazilian, Pie

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    Reader Interactions

    Comments

    1. Deb|EastofEdenCooking says

      September 08, 2015 at 3:01 pm

      Oh Denise you are so right! This banana dessert is just marvelous! Keep those favorites from Brazil coming our way, we love them!

      Reply
    2. Daniela says

      September 08, 2015 at 3:06 pm

      Sounds so good that I'm hungry now. And guess what, I 've some bananas from my last visit to the mark and banana desserts are one of my family's favorites.

      Reply
    3. Chris Scheuer says

      September 09, 2015 at 11:54 am

      Oh my gosh Denise, this looks and sounds amazing. You have been drooling. It's like nothing I've ever seen or heard of!

      Reply
    4. Mi Vida en un Dulce says

      September 12, 2015 at 12:22 pm

      I like it...!!! I like bananas, and whatever is done with it, and this one is so moist!!!

      Reply
    5. Little Cooking Tips says

      September 13, 2015 at 3:52 am

      Mirella LOVES meringue Denise, so yes, this may take some time to prepare, but she will certainly make this:):):)
      We missed your birthday, but it's never to late to say HAPPY BIRTHDAY and wish you every happiness, from the bottom of our hearts! 🙂
      Love,
      Panos and Mirella

      Reply
      • Denise Browning says

        September 13, 2015 at 1:24 pm

        Thank you so much for the birthday wishes, friends! How nice of you! I hope you make this dessert one of these days. Although I love brigadeiros, I love this even more. You can also use peeled and sliced apples or pears instead of bananas. You can try with figs too. 🙂 xx

        Reply
    6. Raymund says

      September 15, 2015 at 2:52 pm

      Ohhhh I so want this for dessert now, look at that beauty!

      Reply

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