Banana Meringue Pie

  • on March 16, 2008
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Ingrients & Directions

1 1/4 c All-Purpose Flour 1/2 c Granulated Sugar
2 tb Granulated Sugar 1 tb Cornstarch
6 tb Cold Unsalted Butter, diced 1 ts Vanilla
1 ea Egg, beaten 4 ea Egg Whites, room temperature
6 ea Ripe Bananas 1 pn Salt
1/2 c Warm Light Cream 1/3 c 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.
Serves 6.
From The Gazette, 91/02/13.

6 servings

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