Banana Cream Pie

Yields: one 9-inch pie

Loosely adapted from The Candid Appetite and Hummingbird High

Ingredients

For the Crust

1 ¼ cup all-purpose flour

2 tablespoons sugar

¼ teaspoon salt

½ cup butter, very cold, cubed

¼ cup buttermilk, cold

For the Banana Cream Filling

1 ¾ cups whole milk

3 egg yolks

½ cup granulated sugar

3 tablespoons cornstarch

½ teaspoon salt

2 tablespoon butter

1 teaspoon vanilla extract

2 medium very ripe bananas

1 ½ cup cold heavy cream

½ powdered sugar

Directions

For the Crust

1. Whisk together the flour, sugar, and salt.
2. Add the butter. Using your hands or a pastry cutter, work the butter into the flour until it is in small pieces. Alternately, place the flour in a food processor, and the butter, and pulse until same result is achieved.
3. Mix in the buttermilk, one or two tablespoons at a time until the dough barely comes together.Gather the dough together in a ball and refrigerate for at least an hour, or overnight.
4. Roll out the dough into a circle, about 10-11 inches in diameter, depending on the size of your pan. When if you place the pie plate face-down on the dough, there should be about an inch of dough around the edge. Place the dough into the pie plate or tart tin, and trim and shape the edges. If you’re using a tart pan, Roll your rolling pin over the top to trim off the excess.
5. Freeze the pie crust for 30 minutes to an hour.
6. Preheat the oven to 350 F. Cover the pie with a piece of foil, and weigh it down with baking beans. Bake for 10 minutes, remove the foil and beans, then bake for another 10 minutes, until the crust is golden brown around the edges. Let cool completely.

For the Filling

1. Heat the whole milk in a medium saucepan until it is just simmering.
2. In another bowl whisk the egg yolks and sugar until the yolks are pale and fluffy. Whisk in the cornstarch and salt.
3. Temper the egg yolks: slowly pour the milk into the egg yolks, whisking constantly the whole time. Pour the egg mixture back into the saucepan and heat until the mixture comes to a boil; let boil for 2-3 minutes, whisking constantly the whole time.
4. Take the cream off the heat and and stir in the butter, followed by the vanilla. Transfer to a bowl, and cover with plastic wrap, placing the plastic directly on the surface of the cream. Allow to cool to room temperature, and then refrigerate for at least 2 hours, or overnight.
5. Pour the heavy cream into a large mixing bowl and whisk until it forms soft peaks. Whisk in the powdered sugar.
6. Fold about half of the whipped cream into the custard mixture. Set aside the other half.
7. Slice two the bananas into ¼ inch slices. Layer them on the bottom of the pie crust, spread half of the custard mixture on top, followed by another layer of bananas, and another of custard.
8. Slice and serve the pie, garnishing with the remaining whipped cream, and additional banana slices, if desired.