BANANA OR COCONUT CREAM PIE

FOR THE PIE FILLING:
2 cups milk, divided use
1/4 cup light corn syrup
4 tbsp cornstarch
1/2 cup sugar
1/4 tsp salt
3 eggs, separated
1 tsp vanilla
FOR THE PIE:
2 medium bananas
1 (9-inch) baked pie shell
FOR THE MERINGUE:
3/8 tsp cream of tartar
6 tbsp sugar

TO MAKE THE PIE FILLING:
Scald 1 3/4 cups milk and corn syrup in top of double boiler.

Mix cornstarch and remaining 1/4 cup milk. Add sugar, salt, and egg yolks. Gradually stir cornstarch mixture into milk and corn syrup mixture in top of double boiler and cook until thick, about 1 minute, over hot water.

Remove from heat and stir in vanilla. Cool.

Preheat oven to 400 degrees F.

TO MAKE THE MERINGUE:
Add cream of tartar to the 3 egg whites in a mixing bowl, beat on high until frothy. Continue to whip while adding sugar 1 tablespoon at a time. Whip until firm peaks form.

TO PREPARE THE PIE:
Cover pie shell with sliced bananas. Pour cooled filling over bananas, top with meringue of egg whites , sealing to edges of crust.

Bake in 400 degree oven 8-10 minutes or until browned.

VARIATION:

COCONUT CREAM PIE:
Omit bananas and stir in 3/4 cup coconut. Make meringue of egg whites and sprinkle with more coconut, if desired.

Adapted from source: Houston Chronicle