Directions: |
Directions:FILLING: Mix sugar, salt and 2 cups flour in medium bowl, set aside. In large bowl combine 2 cups cold milk and egg yolks. Add flour mixture to egg mixture. Whisk together till smooth. Pour into large heavy saucepan or Dutch oven and set aside. In another large, heavy saucepan, combine 6 cups cold milk, vanilla and butter. Bring to a boil over M heat stirring constantly. Very slowly, pour boiled milk mixture in steady stream into egg/flour mixture. Bring to a boil over M heat stirring constantly with wire whisk until thickened.
Preheat oven to 400 º F. Prick sides and bottom on prepared pie shell with fork. Set a piece of wax paper or parchment over dough; cover with pastry weights, beans or rice to prevent shrinking. Bake in middle of oven for 25 minutes. Remove paper and weights, waterproof pie shell by painting crust with slightly beaten egg whites and return crust to oven until pastry is lightly browned, approximately 5 minutes.
Slice bananas lengthwise and dip in lemon juice to prevent them from turning brown. Lay bananas evenly over bottom and partly up sides forming a full single layer. Trim pieces to fit. Fill shell with custard to cover bananas.
MERINGUE: Whip egg whites until frothy and add cream of tartar and salt. Continue to whip eggs to soft-peak stage. Gradually beat in sugar one tablespoon at a time and beating well after each addition, until sugar is completely dissolved and meringue is stiff and glossy.
While filling is still warm, cover filling completely with meringue; make sure all surfaces are well sealed. Bake in 400º F oven 8 minutes or until golden brown. |
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