Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 1/4 cup cornstarch

  3. 1/4 teaspoon salt

  4. 2-1/2 cups milk

  5. 3 egg yolks, lightly beaten

  6. 2 tablespoons butter

  7. 1-1/2 teaspoons vanilla extract

  8. 3 medium firm bananas

  9. 1 pastry shell (9 inches), baked MERINGUE:

  10. 3 egg whites

  11. 1/4 teaspoon cream of tartar

  12. 6 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Gently stir in butter and vanilla until butter is melted; set aside. Slice bananas into the pastry shell. Pour hot filling over bananas. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over filling, sealing edges to crust. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.


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