Post by chief_cook2 on May 16, 2003 20:20:47 GMT -6
3/4 cup sugar
1 teaspoon vanilla
3 tablespoons cornstarch
1 (9-inch) baked pastry shell
1/4 teaspoon salt
3 large bananas
2 cups milk
3 egg whites
3 egg yolks, slightly beaten
1/2 teaspoon vanilla
2 tablespoons butter
1/4 teaspoon cream of tartar
6 tablespoons sugar
In saucepan, combine sugar, cornstarch and salt; gradually stir in milk.
Cook and stir over medium heat until bubbly. Cook and stir 2 minutes.
Remove from heat.
Stir in small amount of hot mixture into egg yolks; immediately return to
hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add
butter and vanilla.
Slice 3 bananas into bottom of pastry shell. Pour cream mixture over
bananas. Beat egg whites with vanilla and cream of tartar until soft peaks
form. Gradually add sugar, beating until stiff and glossy peaks form and
all sugar is dissolved. Spread meringue over hot filling, sealing to edge
of pastry. Bake at 350{d} for 12 to 15 minutes, or until meringue is
golden. Cool.