1 1/4 c All-Purpose Flour
2 tb Granulated Sugar
6 tb Cold Unsalted Butter, diced
1 Egg, beaten
6 Ripe Bananas
1/2 c Warm Light Cream
1/2 c Granulated Sugar
1 tb Cornstarch
1 ts Vanilla
4 Egg Whites, room temperature
1 pn Salt
1/3 c Granulated Sugar
+ FILLING
~- +
MERINGUE ~- To make pastry, combine
flour, sugar and butter in a food processor. Process until the
consistency of fine meal. Add beaten egg; continue to process just
until dough starts to come together. Gather into a ball, wrap and
refrigerate for one hour or place in freezer for 15 minutes to chill.
Roll out dough on a floured surface or roll out between two sheets of
plastic wrap to an 11-inch circle. Dough is sticky and falls apart
easily; just patch together and fit into a nine-inch flan pan with
removable bottom; trim edges. (If you don’t have a flan pan, a pie
plate can be used.) Chill for 30 minutes. Bake pastry at 375 degrees
for 12 minutes until light golden in color. Thinly slice five of the
bananas and arrange on bottom of pastry shell. Mash the remaining
banana and combine with warm cream, 1/2 cup sugar, cornstarch and
vanilla. Pour over banana layer. Bake at 350 degrees for 35 – 40
minutes or until filling is set. Let pie cool slightly. To make
meringue, beat egg whites with a pinch of salt until soft peaks form.
Gradually beat in 1/3 cup sugar until meringue is stiff and glossy.
Spread meringue over warm pie; bake at 350 degrees for 12 – 15
minutes or until browned. Let cool; refrigerate until serving time.
Serves 6. From The Gazette, 91/02/13.
Yields
6 Servings