Maya Angelou's Banana Meringue Pudding

I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 3⁄4 cup sugar, plus
• 1  tablespoon sugar
• 1  tablespoon pure vanilla extract
• 3  cups milk
• 1⁄3 cup cornstarch
• 8  eggs, separated
• 4  bananas, ripe thinly sliced
• 1⁄2 teaspoon cream of tartar
• 1  pinch salt
• 3  tablespoons butter
• 3  cups  vanilla wafers

Directions

1. Preheat oven to 350°F.
2. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat.
3. In another bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard from pan until blended.
4. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring constantly , 2 minutes.
5. Stir in butter and vanilla until blended.
6. Place vanilla wafers on bottom of a 2 quart casserole dish. Top with a layer of sliced bananas and custard. Repeat layering, ending with custard.
7. In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until foamy.
8. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold a stiff peak.
9. Spoon meringue over hot custard immediately, bake until golden, about 20 minutes.
10. Remove from oven and cool for at least 1 hour at room temperature Then refrigerate for 4 hours before serving.