This pie is to die for. It is very rich and creamy and won’t last long!1 (9 inch) pie crust, baked 2 tablespoons margarine 1 (12 ounce) can evaporated milk 1/2 teaspoon salt 3 egg yokes (Save whites for meringue) 1/4 cup cornstarch 1/2 cup sugar 1 teaspoon vanilla extract 3 large bananas, peeled and sliced 1 tablespoon lemon juice Bake pie crust according to package directions. Let cool. Toss sliced bananas with lemon juice and spread bananas in the bottom of the baked pie shell. In a pot on top of the stove, mix milk, salt, egg yolks, cornstarch, sugar, vanilla with a spoon or whisk. Add margarine in one piece. Cook on medium high heat about 5 to 7 minutes stirring constantly with whisk. This will burn easily. Mixture will thicken like pudding. Remove from heat and pour over sliced bananas. Let cool before adding meringue. Makes one pie. Meringue 3 egg whites 1/4 cup sugar 1 teaspoon vanilla extract Beat egg whites with mixer, add sugar and vanilla, and continue beating until peaks form. Spread on top of pie covering entire pie. Place under oven broiler until browned or bake in preheated 350 degree oven until brown on top. You may also enjoy: Chocolate Chess Pie Buttermilk Pie Easy Coconut Custard Pie Click to follow The Southern Lady Cooks on Facebook. Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.