Ingredients: |
Ingredients: 1/4 cup butter
1/4 cup shortening
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon white vinegar
Filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 3/4 cups whole milk
4 egg yolks, beaten
1 tablespoon butter
2 teaspoons vanilla extract
2 ripe bananas, sliced
Topping
1 can whipped cream
1/4 cup slivered almonds
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Directions: |
Directions:1. Beat together the butter and shortening until smooth and creamy and chill until firm.
2. Sift together the flour, sugar, and salt in a medium bowl.
3. Using a fork, cut the butter and shortening into the dry ingredients, until the mixture has a consistent texture. Mix the egg yolk, ice water, and vinegar into the dough, then form it into a ball and refrigerate for 1 hour so that it will be easier to work with.
4. Preheat the oven to 450 degrees F. When the dough has chilled, roll it out and press it into a 9-inch pie plate.
5. Press parchment paper or aluminum foil into the crust and weigh the crust down with a ceramic pie weight or another pie pan filled with dried beans. This will prevent the crust from puffing up and bubbling. Bake for 15 minutes, then remove the weight or pan filled with beans and prick the crust with a fork to allow steam to escape. Bake for another 5 to 10 minutes, or until the crust is golden brown. Let the crust cool.
6. Make the filling by sifting together the sugar, cornstarch, and salt into a medium saucepan.
7. Blend the milk, eggs and butter in a medium bowl, then add the mixture to the dry ingredients and cook over medium heat stirring constantly for 6 to 8 minutes or until the mixture boils and thickens, then cook for 1 minute more.
8. Remove the filling from the heat, and mix in the vanilla.
9. Put plastic wrap on the surface of the filling and let it cool to about room temperature. The plastic wrap will prevent the top of the filling from becoming gummy.
10. When the filling has cooled, remove the plastic wrap and add the sliced bananas. Stir.
11. Pour the filling into the pie shell and chill for a couple of hours before serving. Slice across the pie 3 times to make 6 large slices. Serve each slice topped with fresh whipped cream and slivered almonds. |
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