Banana Meringue Pie

Directions

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℉ (190℃) 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, ½ cup sugar, cornstarch and vanilla. Pour over banana layer. Bake at 350℉ (180℃) for 35 to 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 ⅓ cup sugar until meringue is stiff and glossy. Spread meringue over warm pie; bake at 350℉ (180℃) for 12 to 15 minutes or until browned. Let cool; refrigerate until serving time. Serves 6.