Instructions: In a saucepan, mix together sugar, flour or cornstarch and salt. Gradually stir in milk. Cook, stirring constantly, over medium-high heat until bubbly. Continue to cook and stir 2 minutes longer. Remove from heat and stir in 1 egg yolk at a time and return the saucepan to the heat when blended. Cook for an additional 2-minutes, stirring constantly. Remove from heat, add butter and vanilla and stir to melt butter.

Meanwhile, prepare the meringue by beating the egg whites and cream of tartar until soft, glossy peaks form. Gradually add the sugar 1 tablespoon at a time and continue beating until stiff peaks form. Reserve.

Place banana slices in the bottom of the pastry shell in layers. Pour cooked cream filling over the bananas. Spread reserved meringue topping over the custard and bake pie in a pre-heated 350-F degree oven for 12 to 15-minutes or until the meringue is golden. Cool, then refrigerate to store.

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