• Peel and slice 2 bananas into thin coin shapes and spread evenly on top of the baked pie crust.
• Crack and separate 2 eggs. Save the whites for the meringue topping (later).
• On the kitchen counter, using a wire whisk, beat the egg yolks to a creamy consistency in a sauce pan.
• Add the milk, sugar, flour, butter, and pinch of salt to the sauce pan and mix well.
• Move the sauce pan to the stove. Continue stirring the mixture and gradually bring it to a boil as it becomes a thick custard consistency.
• Remove the saucepan from the heat and allow the custard to completely cool.
• Then spread the cooled custard mixture over the previously sliced bananas.
• Peel and slice 2 more bananas into coin shapes and spread evenly on top of the custard layer.

Meringue Preparation

• In a separate mixing bowl, using an electric mixer, beat the egg whites and salt together until stiff peaks form.
• Next fold in the 6 tablespoons of sugar gradually. Then add ½ teaspoon of vanilla.
• Using a rubber spatula, cover the whole pie with meringue spreading it evenly out to the edges of the crust. It is necessary to seal the meringue to the pie crust well so that it does not shrink or weep during baking.
• If desired, you can use the back of a spoon, to gently press down and lift lightly to form decorative peaks all over the pie.
• Brown the pie in a 350° oven for 10-15 minutes or until the meringue is lightly browned. Keep a watchful eye on the process, to avoid burning.