---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Banana Meringue Pie
 Categories: Pies
      Yield: 6 Servings
 
  1 1/4 c  All-purpose flour
      2 tb Granulated sugar
      6 tb Unsalted butter; cold, diced
      1    Egg; beaten

  +------------------------------ FILLING ---------------------------------

      6    Ripe bananas
    1/2 c  Light cream; warm
    1/2 c  Granulated sugar
      1 tb Corn starch
      1 ts Vanilla

  +------------------------------ MERINGUE ---------------------------------

      4    Egg whites; room temperature
      1 pn Salt
    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
  2 sheets of plastic wrap to an 11" circle. Dough is sticky and
  falls apart easily; just patch together and fit into a 9" 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°F for 12 minutes until light golden in color.

  Thinly slice 5 bananas and arrange on bottom of pastry shell. Mash
  the remaining 1 banana and combine with warm cream, 1/2 cup sugar,
  corn starch, and vanilla. Pour over banana layer. Bake at 350°F 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 1/3 cup sugar until meringue is stiff and glossy.
  Spread meringue over warm pie; bake at 350°F for 12 to 15 minutes
  or until browned. Let cool; refrigerate until serving time.

  Recipe FROM: The Gazette, Feb 13, 1991
 
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