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Ingredientes
- 1 1/4 c. All-Purpose Flour
- 2 Tbsp. Granulated Sugar
- 6 Tbsp. Cool Unsalted Butter, diced
- 1 x Egg, beaten
- 6 x Ripe Bananas
- 1/2 c. Hot Light Cream
- 1/2 c. Granulated Sugar
- 1 Tbsp. Cornstarch
- 1 tsp Vanilla
- 4 x Egg Whites, room temperature
- 1 pch Salt
- 1/3 c. Granulated Sugar +------------------------------ FILLING +------------------------------ MERINGUE To make pastry,
Direcciones
- Combine flour, sugar and butter in a food processor.
- Process till the consistency of fine meal. Add in beaten egg; continue to process just till dough starts to come together. Gather into a ball, wrap and chill for one hour or possibly place in freezer for 15 min to chill. Roll out dough on a floured surface or possibly 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 do not have a flan pan, a pie plate can be used.) Refrigeratefor 30 min. Bake pastry at 375 degrees for 12 min till light golden brown in color. Thinly slice five of the bananas and arrange on bottom of pastry shell.
- Mash the remaining banana and combine with hot cream, 1/2 c. sugar, cornstarch and vanilla.
- Pour over banana layer. Bake at 350 degrees for 35 - 40 min or possibly till filling is set. Let pie cold slightly. To make meringue, beat egg whites with a healthy pinch of salt till soft peaks form. Gradually beat in 1/3 c. sugar till meringue is stiff and glossy.
- Spread meringue over hot pie; bake at 350 degrees for 12 - 15 min or possibly till browned. Let cold; chill till serving time.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 6 servings | |
| Calories 444 | |
| Calories from Fat 146 | 33% |
| Total Fat 16.61g | 21% |
| Saturated Fat 10.05g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 47mg | 2% |
| Potassium 338mg | 10% |
| Total Carbs 71.2g | 19% |
| Dietary Fiber 2.7g | 9% |
| Sugars 41.44g | 28% |
| Protein 5.1g | 8% |
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