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.
