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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 cup sifted cake flour |
2 tablespoons unsweetened grated coconut, toasted |
2 tablespoons margarine, melted |
1 to 2 tablespoons cold water |
butter-flavored cooking spray |
3/4 cup plus 2 tablespoons sugar, divided |
2 tablespoons cornstarch |
1/8 teaspoon salt |
1 1/2 cups skim milk |
1 egg |
1 egg yolk |
1/2 teaspoon vanilla extract |
2 medium bananas, peeled and sliced |
3 egg whites |
1/2 teaspoon cream of tartar |
Directions:
1. Combine flour, coconut, and margarine; sprinkle water over surface of mixture, stirring with a fork until crumbly. (Do not form a ball.) Press into a 4-inch circle on heavy-duty plastic wrap. Cover with another sheet of plastic wrap. Roll into a 12-inch circle. Remove top sheet of plastic. Invert pastry into a 9-inch pieplate coated with cooking spray; remove remaining plastic. Fold edges under, and flute. Prick bottom of pastry. Bake at 325° for 15 minutes; cool on a wire rack.
2. Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Add milk, stirring well. Cook over medium heat, stirring constantly, until thickened. Beat egg and egg yolk until thick. Stir one-fourth of hot mixture into beaten egg; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 2 minutes or until thick. Remove from heat; stir in vanilla. Place banana in pastry. Top with filling.
3. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 325° for 25 minutes. Cool completely before serving.
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