Banana Pie

From 1913:

One cup scalded milk
1/3 cup sugar
2 2/3 tablespoons flour
1/8 teaspoon salt
Yolks of 2 eggs
¼ cup thin cream
¾ tablespoon lemon juice
1 large banana (or 2 small ones)
2 egg whites
2 tablespoons powdered sugar
¼ teaspoon lemon extract

Mix the sugar, flour and salt. Pour on the scalded milk, stirring until smooth; bring to the boil, pour gradually over 2 well-beaten egg yolks, stirring constantly. Cook over hot water until the eggs thicken, but not long enough to curdle. Stir while cooling to prevent the formation of a skin on the surface of the custard.

When cool, add the cream with the banana sliced (in 1/8 inch pieces and dressed with lemon juice). Or pass the banana quickly through the potato ricer; or cut it quickly in match-shaped pieces with a handy slicer and dress with lemon and cream. Mix with the custard and turn into a previously baked pie shell, and cover with a meringue made with the remaining egg whites, sugar and flavoring. Cook very carefully until the meringue is firm and delicately colored.

Another way is to fold the Meringue into the custard, pile the fluffy mixture into the pie-shell, and garnish with cherries.