1 tsp. sugar
1/8 tsp. nutmeg
3 3/4 oz. box vanilla pudding, not instant
1 3/4 c. milk
2 tbsp. butter, melted
1/4 tsp. vanilla extract
3 eggs, separated
7 oz. jar marshmallow cream
Pinch of salt
2 bananas, sliced
2 tbsp. lemon juice
1 banana, mashed well
Pre-cooked pie shell

Sprinkle pie shell with sugar and nutmeg. Set aside. Combine pudding with 1 cup milk, heat, stirring constantly until pudding dissolves. Turn heat to lowest temperature. Meanwhile, combine remaining 2/3 cup milk with melted butter, vanilla, beaten egg yolks of 3 eggs. When well blended, stir into pudding mixture. Over medium heat, stir until thickened and smooth. Remove from heat.

Beat egg whites until foamy. Beat in marshmallow cream, a little at a time, with a pinch of salt. Place sliced bananas in a single layer over bottom of pie crust. Sprinkle with lemon juice. Beat one half of mashed bananas into pudding until smooth and other half bananas into meringue, beating until meringue holds it shape in soft peaks.

Spread filling over layer of bananas in pie. Spread meringue over filling, piling it high and drawing it up into peaks with side of table knife blade. Bake in a preheated 400 degree oven about 12-15 minutes or until meringue is golden brown. Dip cutting knife in cold water before cutting pie.