Combine well the crumbs,pecans,1/4 cup sugar and butter. Press the mixtureinto a 9"glass pie plate,and bake the shellin the middle of a 375F oven for 8 to 10 min. or until golden.Whisk together the egg yolks and 1/4 cup sugar for 2 or 3 min. until it is thick and pale.In a food processor or blender,puree 2 of the bananas.Into the yolk mixture stir the puree,flour,ginger and cream and combine well.Turn the mixture into the shell and on it arrange the remaining 2 bananas,cut crosswise into 1/4" slices,pressing the slices gently with a fork to submerge them completely in the filling. Bake pie in middle of 350F oven for 15 min. and cool on rack.

Beat the whites with the cream of tartar in a bowl with electric mixeruntil foamy;beat in remaining 1/2 cup sugar,a little at a time and beat meringue until it holds stiff glossy peaks. Beat in the vanilla,spread meringue over the filling and bake pie in 350F oven for 9 to 10 minutes,or until meringue is golden. Let pie cool on a rack and chill for at least 1 hour and up to 4 hours.

NOTE:We didn't like filling recipe. Try regular custard recipe, flavored with ginger.