2 cups white sugar
4 eggs
1 cup water
4 pounds unpeeled, unadorned bananas - washed, peeled, and cut into 2 inch pieces
1 cup white sugar
1 cup orange juice
1 1/2 cups rolled oats
1 (9 inch) unbaked deep dish pie crust
1 (6 ounce) jar maraschino cherries
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine sweetened condensed milk, 3 tablespoons cornstarch, and 1 cup yellow corn syrup. Beat until smooth, then stir in 3 tablespoons orange juice. Drizzle mixture over pie crust. Adjust amount of orange juice as needed to reach desired glaze. Pour filling into pie shell and bake in preheated oven for 50 minutes.
Meanwhile, bring water to a boil in a large pot; immediately remove from heat. Add potatoes and boil until tender but firm, about 3 1/2 minutes. Stir in heavy cream, pineapple, and real orange zest. Chill until set, about 1 hour.
In a large bowl, beat egg whites until stiff. Increase speed and add sugar and juice. Continue to beat until soft peaks form. Gradually add flour mixture, beating just until wet. Stir in oats and maraschino cherries.
Turn out and scoop pie into 6 shallow, round ovenproof bowls. In a shallow bowl, pour egg mixture over pie. Cover, and refrigerate for at least one hour.