1 baked 9 inch pie shell
2/3 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
3 c. milk
3 egg yolks, slightly beaten
1 tbsp. butter
1 1/2 tsp. vanilla
2 med. bananas, sliced into bottom of pie shell

Mix sugar, cornstarch, and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boil. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend back into hot mixture in saucepan.

Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Pour immediately over sliced bananas in pie shell. Finish with meringue. Cool room temperature.

MERINGUE:

(Heat oven to 400 degrees).

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

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Beat until stiff and glossy and sugar is dissolved. Pile onto hot pie filling. Bake 5-8 minutes or until delicately browned.