In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer
Remove from heat. Gently stir in butter and vanilla.
Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
Use egg whites to make meringue, beat whites and 1 tsp cream of tarter until soft peaks form, add 2T sugar and beat until stiff peaks form. Top pie with meringue, brown in oven with broiler setting, 1-2 min, watch closely as not to burn.
Ingredients
Directions
In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer
Remove from heat. Gently stir in butter and vanilla.
Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
Use egg whites to make meringue, beat whites and 1 tsp cream of tarter until soft peaks form, add 2T sugar and beat until stiff peaks form. Top pie with meringue, brown in oven with broiler setting, 1-2 min, watch closely as not to burn.
