---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies
       Yield: 6 servings
   1 1/4 c  All-Purpose Flour
       2 tb Granulated Sugar
       6 tb Cold Unsalted Butter, diced
       1    Egg, beaten
       6    Ripe Bananas
     1/2 c  Warm Light Cream
     1/2 c  Granulated Sugar
       1 tb Cornstarch
       1 ts Vanilla
       4    Egg Whites, room temperature
       1 pn Salt
     1/3 c  Granulated Sugar
   +------------------------------ FILLING
   +------------------------------ MERINGUE
   ~-------------------------------- 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.