Blind Bake Pie Crust in prepared pie shell at 375° until browned. Add melted chocolate in center.  Spread into bottom of pie shell and refrigerate until chocolate is hard.

Separate eggs with yolks in a small bowl and whites in a large bowl, being very careful not to get any yellow into the whites. Whisk the sugar, cornstarch and salt in a medium saucepan.  Gradually whisk in the milk, then the egg yolks.  Whisk constantly and use a rubber spatula occasionally to incorporate the mixture around the edges of the pan until mixture begins to thicken to a pudding consistency.

Remove from the heat and add in butter and vanilla with a rubber spatula and stir for a few minutes to get mixture from bottom and sides incorporated.  Let rest or chill while you make the meringue.

To make the meringue, first combine 1 T cornstarch and 1 T sugar in small saucepan.  Stir in 1/3 cup water, making a smooth runny paste.  Bring to a boil over medium heat while stirring constantly until you have a thick translucent paste.  Remove from the heat and cover.

Whip egg whites on medium speed until foamy.  Then add vanilla and cream of tartar.  While beating, gradually add in sugar. Beat on high until stiff peaks form and meringue is glossy, but not dry. Reduce speed to low and beat in the cornstarch paste a little at a time. Once cornstarch paste is incorporated, beat on high speed for 10 seconds.

To assemble pie, spread a third of the filling into the pie shell. Slice bananas and place 1/2 over the filling.  Spoon another third of the filling over the bananas.  Cover with remaining banana slices and then remaining filling.  Spread Meringue over the top of pie with a rubber spatula beginning from the center and outward until it touches the crust.  Use the back of a large spoon to make the waves and peaks.  Bake the pie at 325° for 20 minutes or until meringue is browned.  Let cool and then refrigerate for at least 1-2 hours.  Serve within a day to eight lucky people.

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