Plantain Meringue Pie

1/2 pound short crust pastry –
for filling
1/3 cup flour
2/3 cup sugar
3/4 teaspoon salt
2 cups of milk
1 dessertspoon lemon juice
3 egg yolks beaten
2 tablespoons Margarine
1/2 teaspoon Vanilla Essence
2 large yellow plantains (ripe but firm) boiled and pureed
Sugar for meringue

Prepare pastry and line a 7" pie pan. Flute edges, prick pastry and bake blind. Mix flour, sugar and salt in pan. Stir in milk and blend well to avoid crumbs. Cook over low fire until thick, stirring constantly. Add egg yolks slowly then add plantains puree and mix well. Cook for 2 minutes and then stir in margarine. Cool. Add lemon juice and vanilla essence. Pour into baked shell. Cover with meringue made from egg whites stiffly beaten with sugar. Bake in slow oven until lightly browned.

N.B. to puree plantain, boil and sieve while hot. Add while still warm to avoid easy blending.

Short Pastry
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
6 tablespoons ice water
1.In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to form in clumps. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
2.On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
3.Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent overbrowning.

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