1 cup dark brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold water
2 egg yolks
1 cup boiling water
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
1 (8- or 9-inch) pastry shell, baked and cooled
4 ripe bananas

Mix sugar, flour and salt in saucepan. Stir in cold water and egg yolks; beat until smooth. Gradually stir in boiling water, then cook, stirring constantly,  about 3 minutes, until smoothly thickened.

Stir in butter, vanilla extract 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 from the two egg whites.