Banana Cream Pie

Ingredients:
      2 c. milk
      1 c. white sugar
      3 eggs
      4 T. flour, heaping
      1 t. butter
      1 t. vanilla
      1 pinch of salt
      3 ripe bananas
      3 T. white sugar
      1 graham cracker pie crust

Separate eggs, reserve both whites and yolks. Warm milk and egg yolks in saucepan. Combine sugar, salt and flour. Add to milk mixture a bit at a time, beating after each addition. Gently bring to a boil, stirring constantly until mixture thickens. Remove from heat; add butter and vanilla.

In graham cracker pie crust, layer 1/2 of the banana slices, then half of the pie filling. Then the other half of the banana slices and top with last half of pie filling.

Beat egg whites until stiff and gradually add 3 T. white sugar while beating. When it has formed stiff peaks, spread meringue over top of pie and bake at 325 degrees until meringue is golden brown, about 10 to 12 minutes. Chill 15 minutes. Serve.

I got this recipe from my sister, Ethel and it is so good. One of my daughter Jenny's favorites.

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