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1
Combine flour, sugar and butter in a food processor.
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2
Process till the consistency of fine meal.
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3
Add in beaten egg; continue to process just till dough starts to come together.
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4
Gather into a ball, wrap and chill for one hour or possibly place in freezer for 15 min to chill.
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5
Roll out dough on a floured surface or possibly 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 do not have a flan pan, a pie plate can be used.)
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8
Refrigeratefor 30 min.
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9
Bake pastry at 375 degrees for 12 min till light golden brown 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 hot cream, 1/2 c. sugar, cornstarch and vanilla.
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12
Pour over banana layer.
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13
Bake at 350 degrees for 35 - 40 min or possibly till filling is set.
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14
Let pie cold slightly.
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15
To make meringue, beat egg whites with a healthy pinch of salt till soft peaks form.
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16
Gradually beat in 1/3 c. sugar till meringue is stiff and glossy.
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17
Spread meringue over hot pie; bake at 350 degrees for 12 - 15 min or possibly till browned.
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18
Let cold; chill till serving time.
