->Pb Banana <-

Meringue Crust (recipe below)

2/3 cup sugar

1/3 cup cornstarch

1/4 tsp. salt

3 cups milk

4 egg yolks, slightly beaten

1/2 cup creamy peanut butter

2 bananas, sliced

Banana slices and chocolate curls for garnish

Prepare meringue crust. Combine sugar, corn starch and salt in

medium-size saucepan; stir to mix well. Gradually stir in milk and egg yolks until well blended. Cook over medium heat, stirring

constantly, until mixture thickens and comes to a boil. Boil 1

minute, stirring constantly. Remove from heat. Mix in peanut butter.

Transfer mixture to small bowl; cover surface with plastic or waxed

paper to prevent skin from forming. Let cool.

Arrange banana slices in meringue crust. Spoon cooled filling over

bananas. Cover and refrigerate until cold. Garnish with banana

slices and chocolate curls, if you wish.

MERINGUE CRUST

3 egg whites, at room temperature

1 1/2 cups sugar

1/4 cup boiling water

1 1/2 tsp. distilled white vinegar

1 1/2 tsp. vanilla

Preheat oven to 450F. Combine all ingredients in a large bowl. Beat

with electric mixer at high speed until mixture forms stiff peaks,

about 10 minutes, scraping down sides of bowl with rubber spatula

as necessary. Spoon mixture into a 9-inch pie plate, building up

sides to form a rim.

Place crust in preheated 450F oven on LOWER rack. Turn off heat and leave in oven 4 hours or overnight. Do not open oven door.