| 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. |