Banana Meringue Pie

• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2-1/2 cups milk
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1-1/2 teaspoons vanilla extract
• 3 medium firm bananas
• 1 pastry shell (9 inches), baked
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

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.
2. 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.
3. 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.
4. Bake at 350u0b0 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.

sugar, cornstarch, salt, milk, egg yolks, butter, vanilla, bananas, pastry shell, egg whites, cream of tartar, sugar

Taken from www.tasteofhome.com/recipes/banana-meringue-pie/ (may not work)