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1
Combine the flour, sugar and a pinch of salt in a large bowl.
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2
Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs.
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3
Work in egg yolks and 1 to 2 tablespoons ice water until the dough holds together without being too sticky.
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4
If it's still crumbly, add more ice water, 1 teaspoon at a time.
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5
Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
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6
On a floured surface, roll the dough into an 11 to 12-inch circle with a floured rolling pin.
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7
Ease the dough into a 9-inch pie pan, pressing firmly into the bottom and sides.
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8
Trim the excess dough, then pinch the edges.
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9
Refrigerate until ready to fill.
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10
Filling:
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11
Preheat the oven to 350 degrees F.
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12
Split the pumpkins down the middle and scoop out the seeds.
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13
Arrange on a roasting tray, cut side up, and roast for 20 minutes.
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14
Remove the pumpkins from the oven and lay bananas (in their skins) around and between the pumpkin halves.
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15
Return to the oven and roast for another 10 minutes.
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16
Remove from oven and let cool slightly before handling, about 5 minutes.
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17
Scoop out the pumpkin flesh and add to a food processor.
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18
Peel the bananas and add the flesh to food processor as well.
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19
Add the 3 eggs, sugar, cinnamon, 2 tablespoons butter, nutmeg, heavy cream and salt.
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20
Puree until smooth.
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21
Put a baking sheet on the bottom oven rack and preheat to 375 degrees F.
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22
Pour the filing into the prepared pie shell.
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23
Lightly beat the egg white.
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24
Brush the pastry edges with the egg white and sprinkle with a bit of sugar.
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25
Carefully arrange the pie on the preheated baking sheet, lower the oven temperature to 325 degrees F and bake it until the pie is set but still jiggles slightly, about 50 minutes.
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26
Remove from the oven and let cool completely.
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27
Topping:
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28
Beat the egg whites, powdered sugar, cream of tartar, and a pinch salt in a large bowl with an electric mixer until glossy medium peaks form, being careful not to over beat.
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29
Spread the meringue mixture over the top of the pie, covering right to the edges.
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30
Using the back of a spoon press lightly into the meringue and pull up on the spoon to form peaks all over the surface of the meringue (alternatively you can use a piping bag with a large star tip if you choose).
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31
To cook the meringue, preheat the broiler with the rack in the highest position.
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32
Put the pie under the broiler and broil until the meringue is set and golden brown, about 7 minutes, watching carefully to avoid burning, as it cooks quickly.
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33
Remove from the broiler and cool before serving.
