1 c. sugar
1/2 c. all purpose flour
1/4 tsp. salt
3 c. milk
4 eggs
3 tbsp. butter
1 1/2 tsp. banana extract
3 bananas cut up

In medium saucepan combine the sugar, flour and salt. Gradually stir in milk. Cook and stir the mixture until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan bring to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and the banana extract. Pour hot mixture into baked pastry shell.

MERINGUE TOPPING:

3 egg whites
1/2 tsp. banana extract
1/4 tsp. cream of tartar
6 tbsp. sugar

In medium mixer bowl beat egg whites, banana and cream of tartar at medium speed with electric mixer for 1 minute or until soft peaks form. Gradually add sugar 1 tablespoon at a time beating at high speed for 4 minutes more or until mixture forms stiff, glossy peaks and sugar is dissolved.