When milk is boiling, pour over the egg mixture in bowl, whisking constantly; return hot mixture to the double boiler and continue to cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.

Stir in vanilla (or banana flavoring or liqueur is even better, if available).

Fill the bottom of prebaked pie crust (or a Graham pie crust) with sliced bananas (about 2 large bananas or enough to cover the bottom evenly). Pour the milk mixture over the bananas.

In a clean bowl using clean beaters, beat the egg whites until stiff peaks form when the beaters are lifted from the bowl, gradually adding 2 tablespoons of granulated sugar while beating. Spread the beaten egg whites (meringue) over the top of the pie evenly to the edges of the crust.

Bake the pie in a preheated 375°F oven until the tops of the meringue peaks are golden brown. Only the meringue needs to cook, this takes about 10 minutes, but depends on your oven so watch carefully.

Serve warm or chilled.

Submitted by: CM