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Banana Cream Pie

Recipe by: Doreen Randal

Prep time: 110 Minutes

Serves:

Pastry:-
6 ozs flour
1/4 tsp salt
3 1/4 ozs vegetable fat or lard
2 Tbs iced water

Filling:-
2 ripe bananas, peeled and cut into slices
3 egg yolks
3 ozs castor sugar
1/4 tsp salt
1 Tbs cornflour
1 Tbs butter
16 lf. oz milk
1 tsp vanilla essence

Topping:-
3 egg whites
6 ozs castor sugar
2 Tbs slivered almonds


Sift the flour and salt into a mixing bowl. Add the fat and with your finger tips rub it into the flour until it resembles coarse breadcrumbs. Add a Tbs iced water and mix knead the dough until smooth. Add more iced water if too dry. Shape into a ball, cover and chill in the refrigerator for 30 minutes. Preheat the oven to 400 F. On a floured board, roll the pastry out and line a 9-inch pie plate. Put in the refrigerator for 10 minutes. Remove from refrigerator and prick the bottom and sides of the pastry with a fork, line with grease proof paper and weigh it down with dried beans. Bake the shell for 10 minutes. Remove the paper and beans and bake 5 minutes more, or until the shell is golden. Reset the oven to 300 F. To prepare the filling:- Beat egg yolks in a mixing bowl with a whisk. Gradually beat in all of the sugar, salt, cornflour and butter. Put the milk in a small saucepan and heat until almost boiling. Pour the hot milk slowly into the egg mixture, continually. Place the bowl over a pan of boiling water and cook and stir the custard until it thickens. Cool the custard and then add the vanilla. Arrange the banana slices in the baked pie shell. Pour the custard over them. Beat the whites in a small bowl until they are stiff. Beat in 1 Tbs of the sugar and then fold in the remaining. Pile the meringue over the top of the custard making sure you cover the custard completely. Sprinkle with the slivered almonds and bake 15 to 20 minutes, or until the meringue is lightly browned. Serve cold.

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