Ingredients4 oz short crust pastry
3 tbsp cornstarch
½ pt water
1 2/3 cups evaporated milk
2 eggs, separated
½ cup honey
4 bananas, small
2 oz sugar
¾ tsp salt
- Blend the cornstarch with water. Add milk and cook over boiling water until thickened - about 15 to 20 minutes.
- Blend the egg yolks with honey and add to first mixture, stirring constantly.
- Continue cooking over boiling water until thickened (about 5 minutes longer). Chill thoroughly.
- Slice bananas into a baked pie shell, pour in the cream filling, and top with meringue made of beaten egg whites, salt and sugar.
- Brown in a hot oven.