- 1 – 9 inch baked pie crust (I always cheat and use Tenderflake deep dish)
Filling
- 3/4 cup white sugar
- 1/3 cup white flour (I use the Robin Hood Easy Blending flour for stuff like this)
- 1/4 tsp salt
- 2 cups milk
- 3 egg yolks, beaten
- 2 tbsp butter
- 3 bananas, sliced
Merinque
- 4 egg whites
- 1/4 tsp cream of tarter
- 1/2 cup white sugar
Preheat oven to 350 degrees.
In a large saucepaln, combine the sugar, flour and salt. Add milk in gradually and stir constantly, cooking over medium heat until thick. Cook for two minutes more. Remove from heat.
Stir a small amount of the hot mix into the beaten egg yolks and then add back to the pudding. Cook and stir for two more minutes.
Remove from heat, add butter and vanilla and mix thoroughly.
Slice 1 1/2 of the bananas into the bottom of the pie crust and top with half the pudding, then the other half of the bananas and the other half of pudding.
In a large glass bowl, beat egg whites and cream of tarter til foamy. Gradually add sugar and beat until stiff peaks form. Spread over pie, covering completely.
Bake at 350 degrees for 15 minutes, til merinque is lightly browned.
Chill for at least one hour in the fridge.
