3egg yolks - beatensave the egg whites for topping
3bananas - sliced
¼tsp. cream of tartar
To Make Pastry:
In medium bowl, mix flour and salt. Cut in shortening (with pastry blender or 2 table knives) until coarse crumbles. Sprinkle with cold water 1 Tbs. at a time. Toss with fork until all flour is moistened. Gather pastry in a ball. Shape into flat disk about 1-2″ thick and wrap in plastic wrap. Fridge for 45 minutes or overnight.
Preheat oven 475 degrees. Thaw pastry 5 minutes at room temperature. Roll 2 ” larger than an upside-down 9″ pie plate. Fold into fourths and place into pie plate. Unfold and crimp edges. Prick with fork the bottom and sides of the pastry with a fork. Bake 8-10 minutes or until golden brown. Cool
In a saucepan, combine the sugar, flour and salt. Gradually add in the milk while stirring.
Cook over medium heat while stirring constantly until it is thick and bubbly.
Cook and stir for two minutes and then remove from the heat.
Mix a small amount of the warm mixture in with the egg yolks to temper them. Then add the yolks into the saucepan with the rest of the mixture.
Return to the heat and cook for an additional two minutes while stirring.
Remove from the heat and add in the vanilla and butter. Stir to combine.
Slice bananas and place into a cooled baked pastry shell.
To Make Meringue:
Beat eggs whites and cream of tartar on high until foamy. Beat in sugar 1 Tb. at a time. Beat until stiff and glossy. Beat in vanilla. Spoon onto top of pie filling. Spread and seal over the topping. Sprinkle the meringue lightly with sugar.
Bake 8-12 minutes or light brown on top. Cool 2 hours. Cover and fridge until serving