BANANA CREAM
Reading edition
Mix thoroughly in a saucepan ⅔ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 egg yolks
Stir in gradually until smooth a mixture of 1 cup Pet Evaporated Milk
1 cup water
Cook and stir over low heat until thickened, about 10 minutes.
Remove from heat and stir in 1 teaspoon vanilla
Cover and cool thoroughly.
Put in the bottom of a cold 9-inch baked pastry shell 1½ cups sliced, ripe bananas
Cover bananas with cooled custard. Spread with Meringue (page 5). Bake as directed. Cool thoroughly before cutting with wet knife.