1 (9 inch) pie crust
1 c. sugar
1/2 c. flour
1/2 tsp. cornstarch
Dash of salt
3 c. milk
4 eggs
3 Tbsp. butter
2 tsp. vanilla
4 bananas
Meringue for topping
Have a 9 inch pie shell ready. Prick bottom.
Bake at 450° until golden brown.
Cool thoroughly.
In saucepan, combine sugar, flour, cornstarch, and salt.
Stir in milk. Cook and stir until sauce thickens and begins to bubble.
Reduce heat. Cook and stir for 2 more minutes.
Remove from heat. Separate egg yolks from whites.
Save whites for meringue. Beat egg yolks lightly.
Stir 1 cup of hot mixture into yolks in a slow stream.
Return egg mixture to saucepan. Bring back to a slow boil.
Cook for a few minutes more. Turn fire off and add butter and vanilla.
Slice bananas in bottom of pie shell and fill with hot mixture.
Spread meringue over filling.
Bake at 350° for 12 to 15 minutes or until golden.
Cool. Cover and chill.
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