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1
Preheat oven to 350.
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2
Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes.
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3
Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat.
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4
Whisk in vanilla, salt and butter.
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5
Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water.
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6
Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes.
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7
Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
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8
Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices.
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9
(Reserve remaining Nilla wafers for a child or incident of depression.)
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10
Pour the custard over the bananas and cookies, then use a spatula to spread the meringue.
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11
Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow.
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12
Allow to rest until ready to serve.
