1 (9-inch) baked pie crust
1/8 cup plus 1 tsp. cane sugar
1/8 cup cornstarch
2 1/2 cups skim milk
3 eggs, separated
1 tbsp. vanilla
2 tbsp. butter
3 large ripe bananas
1/4 tsp. cream of tartar

Heat oven to 375°F. Prepare and bake the pie shell; let cool.

Mix 1/8 cup of cane sugar and cornstarch in a 2 quart saucepan. Gradually stir in milk. Cook over medium heat, whisking constantly, until mixture thickens and boils.

Separate eggs; place yolks in a small bowl and place whites in a large metal bowl for the meringue later. Stir two or three tablespoons of hot mixture into the egg yolks. Pour the yolks back into the milk mixture. Stir in the vanilla and butter. Heat to boiling, stirring constantly, for one minute. Set aside.

Peel and slice the bananas. Arrange in the cooled pie crust. Evenly pour the custard over the bananas.

Prepare the meringue. (Hint-always use clean, dry beaters and a metal or glass bowl, not plastic, for a successful meringue). Add the cream of tartar to the egg whites. Beat on high until soft peaks form. Add remaining 1 teaspoon of cane sugar and continue beating until stiff peaks form.

Spoon the meringue evenly over the custard filling.

Bake at 375°F for 12 to 15 minutes or until meringue is nicely browned.

Let cool and refrigerate several hours.

Serves 6 to 8.

Submitted by: Cleanfreshcuisine