1/3 c. sifted flour
2/3 c. sugar
1/4 tsp. salt
2 c. milk, scalded
3 egg yolks, lightly beaten
2 tbsp. butter
1 tsp. vanilla
2 bananas
1 (9 inch) pie shell, baked

MERINGUE:

3 egg whites
1/8 tsp. salt
6 tbsp. sugar

Mix flour, the 2/3 cup sugar and salt. Gradually add the milk, stirring well. Cook over moderate heat, using a heavy pan and stirring constantly, until mixture thickens and boils. Cook 2 minutes longer. Remove from heat.

Add a small amount of boiling mixture very gradually to the egg yolks, then stir the egg-yolk mixture into the hot custard. Cook 1 minute, stirring constantly. Add butter and vanilla. Cool to room temperature.

Slice bananas into the bottom of the baked pie shell. Add the cooled filling.

Make a meringue by beating the egg whites with salt until whites hold soft peaks. Add the sugar gradually while beating and continue beating until glossy. Spread the meringue over the pie filling so that it touches the edge of crust.

Bake at 350 degrees for 12-15 minutes, until the peaks of the egg whites are lightly browned. Makes 6-8 servings.