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| 1 Tasse | C&H Dark Brown Sugar |
| 1/4 Tasse | all-purpose flour |
| 1/4 Teelöffel | salt |
| 1/4 Tasse | water cold |
| 2 | egg yolks |
| 1 Tasse | water boiling |
| 1 Esslöffel | butter |
| 1/2 Teelöffel | vanilla |
| 1/4 Tasse | milk evaporated |
| 1 | 8" or 9" pastry shell (baked and cooled) |
| 4 | Ripe bananas * |
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* Original recipe calls for "3 or 4 ripe bananas"
Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling.
Top with whipped cream or with meringue made out of the 2 left-over egg whites.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
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