cup all-purpose flour
cup cold unsalted butter, cut into pieces
cup cold vegetable shortening
Tbsp ice water
vanilla bean, split
Tbsp unsalted butter, cut into pieces
Tbsp banana liqueur, plus 1 1/2 tsp.
very ripe, medium bananas, diced
tsp fresh lemon juice
Whipped Cream Topping
cup whipping (35%) cream
Tbsp confectioners sugar, sifted
tsp vanilla extract
1. Preheat oven to 375 degrees F.
2. Sift dry ingredients together.
3. With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse crumbs.
4. Add the ice water gradually until dough forms.
5. Pat dough into a flat disk and refrigerate for at least an hour.
6. Roll the dough into a 13-inch round.
7. Place it into a 9-inch pie plate and crimp edges in a decorative pattern.
8. Pierce bottom with a fork.
9. Place a piece of parchment or tin foil in the pastry shell.
10. Fill the shell with pie weights and bake for 20 minutes.
11. Remove pie weights and parchment or tin foil.
12. Continue to bake for about 15 minutes until pastry is golden and set.
13. Cool on a wire rack.
1. In a medium bowl, whisk together the eggs, sugar, cornstarch and salt.
2. To make the custard: in a medium saucepan, bring the milk and vanilla bean to a gentle boil over medium-low heat.
3. Remove the milk from the heat.
4. Whisk about 1/2 cup of the hot milk into the egg mixture, then pour the mixture into the saucepan.
5. Place over medium-high heat and bring to a gentle boil, whisking constantly or stirring constantly with a wooden spoon, for one minute.
6. Remove the pan from the heat and whisk in the butter pieces until melted.
7. Stir in 2 tbsp. of the banana liqueur.
8. Strain the custard through a sieve into a medium bowl sitting in an ice bath.
9. Let custard cool for several minutes, stirring occasionally.
10. In a medium saute pan heat the butter over high heat and add the bananas.
11. Saute until golden brown, add the lemon juice, and the remaining 1 1/2 tsp. banana liqueur.
12. Set aside to cool.
13. Fold into the custard.
Whipped Cream Topping
1. In a stand mixer fitted with the whip attachment, beat the cream in a mixing bowl on medium speed until light peaks start to form.
2. Add the sugar and vanilla, increase speed to high, and beat until the cream forms soft peaks.
3. Chill, covered with plastic wrap.
1. Fill the baked pie shell with the banana custard, chill in the refrigerator to set for 6 to 8 hours.
2. Using a piping bag fitted with a large star tip, pipe whipped cream topping over the custard to decorate the pie.