3/4 c. sugar
6 tbsp. all-purpose flour
1/4 tsp. salt
2 c. milk, scalded
4 egg yolks (set aside whites for meringue)
4 tbsp. (1/2 stick) unsalted butter, sliced
1 tsp. vanilla
3 lg. or 4 sm. bananas, sliced 1/4 inch thick
1 single crust pie shell, flaky or cookie crumb, baked and cooled

MERINGUE:

4 lg. egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1/2 c. sugar

1. Prepare the filling: In a heavy medium sized saucepan, combine the sugar, flour and salt. Gradually whisk in the hot milk until smooth. Stirring constantly, over moderate heat, bring the mixture to a boil. Cook for 1 minute, stirring constantly and then remove from the heat. Place the egg yolks in a medium sized bowl and whisk them as you slowly pour in about 1 cup of the hot mixture. Whisk the mixture back into the saucepan and place over low heat. Cook stirring constantly, to thicken a little more, 2 to 3 minutes longer. Remove from the heat and stir in the butter and vanilla, continuing to stir until butter melts. To prevent a skin from forming, place a round of waxed paper directly on the surface; allow to cool at room temperature for 20 minutes.

2. Arrange half of the banana slices, overlapping slightly over the bottom of the pie shell. Cover them evenly with half the cream filling. Place wax paper on top and cool to room temperature and refrigerate 2 hours.

3. Adjust a rack to the lower third of the oven and preheat to 350 degrees.

4. Prepare the meringue. In a large mixing bowl, combine egg whites, salt and cream of tartar. With an electric mixer, beat until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form. Do not over beat or meringue will be dry.

5. Remove the wax paper from the pie. Spoon meringue over the pie shell all around (this is important or it will shrink inward over the filling). Make decorative swirls with the back of a spoon and bake until the top is pale golden brown, 12 to 15 minutes. Place on a rack and cool. Refrigerate until chilled and set 2 to 3 hours. To slice, dip a sharp knife into very hot water and cut through the meringue to mark the slices, redipping the knife in hot water between each cut; after the slices have been marked, use the same knife to cut through the filling and crust. Serve cold.