Banana Meringue Pie

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	All-purpose flour
2 tablespoons	30ml	Granulated sugar
6 tablespoons	90ml	Cold unsalted butter - diced
1		Egg - beaten
6		Ripe bananas
1/2 cup	118ml	Warm light cream
1/2 cup	99g / 3.5oz	Granulated sugar
1 tablespoon	15ml	Cornstarch
1 teaspoon	5ml	Vanilla
4		Egg whites - room temperature
1		Salt
1/3 cup	65g / 2.3oz	Granulated sugar

Recipe Instructions

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 375F 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 350F 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 350F for 12 - 15 minutes or until browned. Let cool; refrigerate until serving time.

Source:
A Feast Of Fruits

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