Chocolate-Banana Cream Pie

FOR THE PIE:
Prepare and bake pastry shell as directed; set aside. For filling, in a heavy medium saucepan stir together the sugar and flour. Gradually stir in milk. Add chocolate. Cook and stir over medium heat till mixture is thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.

Gradually stir about 1 cup of the hot mixture into the beaten egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter, vanilla and, if desired, almond extract. Arrange banana slices over bottom of baked pastry shell; pour hot filling over banana slices.

FOR THE MERINGUE:
In a mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot pie filling, carefully spreading to edge of pastry to seal and prevent shrinkage. Bake in a preheated 350 degrees F oven for 15 minutes. Cool on a rack for 1 hour. Chill for 3-6 hours before serving. Store in refrigerator.