1 cup Swift'ning Pastry Mix, enough for one deep.
8-inch baked pastry shell, fluted edge.
1/3 cup flour.
3 slightly beaten egg yolks.
2/3 cup sugar.
2 tablespoons butter or fortified margarine.
2/3 teaspoon salt.
2/3 cups scalded milk.
1 teaspoon vanilla.
3 egg whites, stiffly beaten 1/8 teaspoon salt 6 tablespoons sugar.
Mix flour, 2/3 cup sugar, and salt. Gradually add milk. Cook in double boiler until thick, stirring occasionally. The filling must be thoroughly cooked and not taste starchy. Slowly add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 2 minutes. Add butter and vanilla. Cool. Pour into baked shell and spread with meringue made of egg whites, salt,and 6 tablespoons sugar. Bake.
12 to 15 minutes.
Slice 2 or 3 bananas (2 cups). Alternate layers of banana slices and cream filling.
Add 1 cup moist, shredded coconut to filling. Sprinkle cup coconut over meringue before browning.
Add 1 cup pitted, chopped dates to cooled filling.
Add 1/2 cup thoroughly drained, crushed pineapple to cooled filling.
Increase sugar to 1 cup; melt two 1-ounce squares unsweetened chocolate in scalded milk. Chocolate will melt in milk over low heat without being grated.