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  • 1/2 lb. short crust pastry

For filling:

  • 1/3 cup flour
  • 2/3 cup sugar
  • 3/4 tsp. salt
  • 1 dessertspoon lemon juice
  • 3 egg yolks beaten
  • 2 tbsps. Margarine
  • 1/2 tsp. vanilla essence
  • 2 large yellow plantains (ripe but firm)

How to Make Plantain Meringue Pie

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. Add plantains puree. Mix well. Cook for 2 minutes. 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.

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