Banana meringue pie

 
                            Banana Meringue Pie
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  cups          All-Purpose Flour
    2      tablespoons   Granulated Sugar
    6      tablespoons   Cold Unsalted Butter -- diced
    1                    Egg -- beaten
    6                    Ripe Bananas
      1/2  cup           Warm Light Cream
      1/2  cup           Granulated Sugar
    1      tablespoon    Cornstarch
    1      teaspoon      Vanilla
    4                    Egg Whites -- room temperature
    1      pinch         Salt
      1/3  cup           Granulated Sugar
 
 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.
 
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