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1
Preheat the oven to 350 degrees.
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2
Crust: Combine the crushed vanilla wafers, sugar and melted butter, and press into the pie pan.
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3
Bake for 7 for 8 minutes until golden brown.
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4
Place on a rack to cool completely.
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5
Pastry cream: In a large bowl, combine the sugar, salt and cornstarch.
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6
Add the egg yolks and whisk for about 30 seconds, until the mixture is lemon-colored and somewhat thickened.
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7
In a saucepan over medium heat, heat the milk until small bubbles begin to form.
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8
Remove the pan from the heat and gradually whisk 3 to 4 tablespoons of the warm milk into the yolk mixture to temper it.
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9
Whisk the tempered yolks back into the saucepan of milk.
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10
Return the pan to medium heat and continue whisking until the mixture becomes very thick and begins to boil.
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11
Pour the pastry cream into a bowl and fold in the butter and vanilla extract.
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12
Press a piece of plastic wrap directly onto the pastry cream and refrigerate for 3 hours, or until it has completely chilled.
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13
Meringue: Combine the egg whites, sugar and cream of tartar in the bowl of an electric stand mixer.
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14
Place the bowl over a pan of barely bubbling water (the bowl should not touch the water) and whisk for 2 minutes, until the mixture is frothy and warm to the touch.
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15
Place the bowl on the mixer stand and beat at high speed until the meringue forms and holds a satiny peak.
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16
Preheat the oven to 375 degrees.
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17
Cut the bananas into 1/4-inch slices and gently fold them into the pastry cream.
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18
Pour pastry cream into the prepared pie shell, slightly mounding it in the center.
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19
Spread the meringue on the pie, making sure that the outside edge of the pie is sealed by meringue (no crust exposed).
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20
Bake for 10 minutes until the meringue is golden brown.
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21
Serve immediately.
