Ingredients:

1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (NOT skim)
4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
1 box vanilla wafers
1 teaspoon Vanilla extract
1 tablespoon Butter (not margarine)
4 Egg yolks (Large eggs or better)

Meringue:

4 egg whites, room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.

Combine sugar, flour and salt in a bowl, and mix well. Set aside.

In a heavy saucepan, beat the egg yolks well.

Over medium heat, add the flour mixture to

the egg yolks, alternately with the milk and

vanilla, stirring constantly. Bring to a gentle

boil and, when the mixture begins to thicken,

add the butter, continuing to stir. Keep

boiling and stirring until mixture reaches a

nice pudding consistency. Make sure you

don’t scorch the pudding. Remove from heat.

Place a layer of banana slices on top of the

vanilla wafers. Pour half of the pudding over

the banana layer. Put down another layer of

vanilla wafers, another layer of banana

slices, and cover with the remaining

pudding.

Beat the egg whites at high speed until they

form soft peaks. Add the cream of tartar. At

high speed, gradually add the sugar, a

tablespoon at a time, and beat until stiff

peaks form. Fold the vanilla into the

meringue, and spread the meringue over the

pudding, sealing it at the sides of the dish.

Bake until meringue browns, 12 to 15

minutes.