Banana Cream Pie
Buttermilk pie crust:
2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1/2 cup chilled solid vegetable shortening
1/4 cup plus 2 tablespoons buttermilk
• Combine flour, sugar and salt in large bowl.
• Add butter and shortening.
• Cut in using hands or pastry blender until mixture resembles coarse meal.
• Add buttermilk and stir with fork until moist clumps form.
• Dough can also be prepared in processor.
• Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.
• Press together to form dough.
• Divide dough in half.
• Gather dough into balls; flatten into disks.
• Wrap separately and chill 1 hour.
• Can be prepared ahead.
• Refrigerate 1 week or freeze 1 month.
• Let dough stand at room temperature to soften slightly before using.
Yield: 2 crusts
Preheat oven to 350 degrees F.
• Shape the pie into a disk to fit into a pie pan and bake it in the pan for 15 minutes or until golden.
• Allow to cool.
Filling:
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract
5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices
For filling:
• Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend.
• Gradually whisk in whipping cream and whole milk, then egg yolks.
• Scrape in seeds from vanilla bean; add vanilla bean.
• Whisk over medium-high heat until custard thickens and boils, about 6 minutes.
• Remove from heat.
• Whisk in unsalted butter and vanilla extract.
• Discard vanilla bean.
• Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour. Stir custard to loosen, if necessary.
• Spread 1 cup custard over bottom of prepared crust.
• Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard.
• Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day.
• Cut pie into wedges and serve.
Yield: Serves 8
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