Lighter Banana Cream Pie

Heat oven to 375ºF. If needed, prepare and bake the pie shell; let cool.

Mix 2 tablespoons cane sugar and cornstarch in a 2-quart saucepan. Gradually stir in milk. Cook over medium heat, whisking constantly, until mixture thickens and boils.

Separate eggs; place yolks in a small bowl and place whites in a large metal bowl for the meringue later. Stir 2 or 3 tablespoons of hot mixture into the egg yolks while whisking. Pour yolks back into the milk mixture. Stir in vanilla and butter. Heat to boiling, stirring constantly, for 1 minute. Set aside.

Peel and slice bananas. Arrange in the cooled pie crust. Evenly pour the custard over the bananas.

Prepare the meringue. (Always use clean, dry beaters and a metal or glass bowl, not plastic, for a successful meringue). Add cream of tartar to the egg whites. Beat on high until soft peaks form. Add remaining 1 teaspoon (or 1/3 tablespoon) cane sugar and continue beating until stiff peaks form.

Spoon meringue evenly over the custard filling. Bake at 375ºF for 12 to 15 minutes or until meringue is nicely browned.

Let cool and refrigerate several hours.