This recipe is very versatile. Can be used for other cream pies.
Substitute 1 cup of brown sugar for the 2/3 cup whie sugar and use brown sugar in the meringue.
Add 1 cup moist shredded coconut to the Banana Cream filling and sprinkle coconut over the meringue before baking.
Increase the sugar to 1 cup and add 3 tablespoons of cocoa.
2/3 Cup Granulated Sugar
3 Tablespoons Corn Starch
2 Cups Scalded Milk
3 Egg Yolks, slightly beaten
3 Tablespoons Margarine
1 teaspoon vanilla
Pinch of Salt
Mix flour, sugar and salt. Gradually add scalded milk and cook over low heat stirring until mixture thickens. Add a small amount of this hot mixture to the egg yolks, then stir the egg yolk mixture into the rest of the hot mixture. Cook until mixture thickens like pudding. Add butter and vanilla. Stir and Cool
Slice 2 bananas in the bottom of a baked pie shell and pour cooled cooked mixture over bananas. Top with meringue. Bake at 300 degrees for 15 to 20 minutes til brown.