Karen's Kitchen

INGREDIENTS:
 
1 Pie Crust

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge; prick pastry. Bake in 450° oven for 10 to 12 minutes or till golden. Cool thoroughly on rack.
Prepare recipe for Coconut Cream Pie as directed except omit the flaked coconut. Slice 3 bananas into bottom of baked pastry shell. Pour hot cream filling mixture over bananas and top with the meringue.

Meringue Topping:

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a medium mixer bowl beat the egg whites, vanilla, and cream of tartar at medium speed of electric mixer for about 1minute or till soft peaks form.

Gradually add the sugar, about 1 tablespoon at a time, beating at high speed of electric mixer about 4 minutes more or till mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual pie filling recipe.

Note: While the 3-egg-white recipe makes an adequate amount of meringue, you can use the extra egg white from a 4-egg-yolk pie for a more generous meringue. Follow the directions above, except use 4 egg whites, 1 teaspoon vanilla, 1/2 teaspoon cream of tartar, and 1/2 cup sugar. It may be necessary to beat the mixture slightly longer to achieve the proper consistency.