| 1 | +------------------------------ filling ~-------------------------------- +------------------------------ meringue --------------------------------- to make pastry, combine flour, sugar and butter in a food processor. |
| 2 | Process until the consistency of fine meal. |
| 3 | Add beaten egg; continue to process just until dough starts to come together. |
| 4 | Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. |
| 5 | Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. |
| 6 | Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. |
| 7 | (if you don"t have a flan pan, a pie plate can be used). |
| 8 | Chill for 30 minutes. |
| 9 | Bake pastry at 375 °F for 12 minutes until light golden in color. |
| 10 | Thinly slice five of the bananas and arrange on bottom of pastry shell. |
| 11 | Mash the remaining banana and combine with warm cream, ?cup sugar, cornstarch and vanilla. |
| 12 | Pour over banana layer. |
| 13 | Bake at 350 °F for 35 - 40 minutes or until filling is set. |
| 14 | Let pie cool slightly. |
| 15 | To make meringue, beat egg whites with a pinch of salt until soft peaks form. |
| 16 | Gradually beat in 1/3 cup sugar until meringue is stiff and glossy. |
| 17 | Spread meringue over warm pie; bake at 350 °F for 12 - 15 minutes or until browned. |
| 18 | Let cool; refrigerate until serving time. |
| 19 | Serves 6 |
