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1
To make pastry, combine flour, sugar and butter in a food processor.
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2
Process until the consistency of fine meal.
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3
Add beaten egg; continue to process just until dough starts to come together.
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4
Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill.
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5
Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle.
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6
Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges.
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7
(If you don't have a flan pan, a pie plate can be used.)
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8
Chill for 30 minutes.
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9
Bake pastry at 375F (190C) for 12 minutes until light golden in color.
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10
Thinly slice five of the bananas and arrange on bottom of pastry shell.
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11
Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla.
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12
Pour over banana layer.
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13
Bake at 350F (180C) for 35 to 40 minutes or until filling is set.
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14
Let pie cool slightly.
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15
To make meringue, beat egg whites with a pinch of salt until soft peaks form.
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16
Gradually beat in 13 cup sugar until meringue is stiff and glossy.
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17
Spread meringue over warm pie; bake at 350F (180C) for 12 to 15 minutes or until browned.
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18
Let cool; refrigerate until serving time.
