Banana Cream Pie
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs)|
|Egg yolks||3 , beaten|
|Butter||1 1⁄2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon|
Combine first 3 ingredients in a heavy saucepan.
Combine milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Cook 1 minute, stirring constantly.
Remove from heat; stir in butter and vanilla.
Slice bananas intq baked pastry shell.
Pour filling over bananas.
Cover the filling with waxed paper.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer for 1 minute.
Gradually add remaining sugar, 1 tablespoon at a time, beating 2 to 4 minutes until stiff peaks form and sugar dissolves.
Remove waxed paper; spread meringue over hot filling, sealing to edge of pastry.
Bake at 350Â° for 12 to 15 minutes or until golden brown.