1 baked 9 inch pie shell, cooled
1 tsp. sugar
1/8 tsp. nutmeg
3 3/4 oz. box vanilla pudding (not instant)
1 2/3 c. milk
2 tbsp. butter, melted
Few drops vanilla
1/4 tsp. banana extract
3 eggs, separated
7 oz. jar marshmallows cream
Pinch of salt
2 bananas, sliced
2 tbsp. lemon juice
1 banana, mashed well and sieved

Sprinkle baked pie shell with 1 teaspoon sugar and 1/8 teaspoon nutmeg. Set aside. Combine pudding with 1 cup of the milk in a small saucepan over medium high heat, stirring constantly until pudding dissolves. Turn heat to lowest temperature.

Meanwhile, combine remaining 2/3 cup milk with melted butter, vanilla, the beaten yolks of the 3 eggs. When well blended, stir into pudding mixture and increase heat to medium high, stirring until thickened and smooth. Remove from heat.

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

Let chill in freezer about 10 minutes. Spread meringue over filling, piling it high and drawing the meringue up into peaks with side of table knife blade. Bake in preheated 400 degree oven about 12-15 minutes or until meringue becomes golden brown. Dip cutting knife in cold water before cutting pie into serving pieces. Serves 6-8.