Mix all and press into 9 inch pie pan.

Bake at 350 8 mins and cool.

In a sauce pan, combine sugar, flour, salt.

Slowly add the hot milk and whisk. Bring to a boil and cook 1 min.

Place yolks in a heat-safe bowl and whisk while adding some of the hot milk mixture into the eggs. Return it all to the hot pot, whisking.

Cook on low 3 mins.

Remove heat and add butter and vanilla, stirring to melt.

Lay a piece of wax paper on the surface and cool 20 mins.

Lay half the bananas in bottom of pie dish.

Add half the cream.

Add rest of bananas and then cover with the rest of the cream.

Place wax paper on top and cool to room temp. Then chill 2 hours in fridge.

Beat whites, salt and tartar to soft peaks.

Slowly add sugar to stiff peaks.

Take wax paper off pie and dollop meringue on top creating swirls with your knife. Spread all the way to the pan on all sides.

Bake 15 mins.

Cool to room temp and chill 3 hours.