crust as seen on Sweet Boy, pie on Home Cook'n Newsletter, both recipes from America's Test Kitchen
Ingredients:
for the crust (makes two 9-inch crusts)-
-2 1/2 cups all-purpose flour
-1 tsp salt
-2 tbsp sugar
-12 tbsp cold unsalted butter, cut into 1/4-inch slices
-1/2 cup vegetable shortening
-1/4 cup cold vodka
-1/4 cup cold water
for the pie-
-3 large bananas, divided
-2 tbsp unsalted butter, divided
-2 1/2 cups half and half
-1/2 cup plus 2 tbsp sugar
-6 large egg yolks
-1/4 tsp salt
-2 tbsp cornstarch
-1 1/2 tsp vanilla extract, divided
-2 tbsp orange juice
-2/3 cup heavy cream
-2 tbsp confectioners' sugar
Directions:
1. To make the pie crust, add 1 1/2 cups flour, salt, and sugar to the bowl of a food processor. Pulse until combined. Add butter and shortening and process until dough comes together in uneven clumps (about 15 seconds). Scrape sides of bowl with a spatula, add remaining cup of flour, and pulse until combined (4-6 pulses). Add vodka and water and pulse until dough is tacky and sticks together. Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days (the second dough can also be scored in a freezer bag and frozen for a later use).
2. When ready to bake the pie crust, preheat oven to 400F and place unwrapped dough on a floured surface. Cover with parchment paper and roll out until thin. Place rolled dough in a greased pie plate and trim edges. Top with a piece of foil sprayed with cooking spray and top with pie weights or dried beans. Bake for 25 minutes. Remove pie weights/beans and foil and bake for an additional 5-10 minutes (watch carefully so it doesn't brown too much!). Transfer pie plate to a wire rack to cool completely.
3. Peel 2 bananas and slice into 1/2 inch thick pieces. Melt 1 tbsp butter in a medium saucepan over medium-high heat. Add bananas and cook until soft, about 2 minutes. Add half and half, bring mixture to a boil, and boil for 30 seconds. Remove from heat, cover, and allow to sit for 40 minutes.
4. In a large bowl, whisk sugar, egg yolks, and salt until smooth. Add cornstarch, whisking to combine. Strain half and half mixture through a fine mesh strainer into the yolk mixture (do not press on bananas). Discard cooked bananas and whisk half and half into yolk mixture until incorporated.
5. Transfer mixture to a clean medium saucepan. Cook over medium heat, whisking constantly, until smooth and thickened (the consistency of pudding). Remove pan from heat and whisk in 1 tsp vanilla and 1 tbsp butter. Transfer pastry cream to a bowl and press saran wrap against the surface. Place in fridge for at least one hour.
6. Thinly slice (1/4-inch pieces) remaining banana and toss with orange juice. Line crust with half of the bananas. Whisk pastry cream briefly and pour half of it over the crust & bananas. Top with remaining half of bananas. Top with remaining pastry cream.
7. Beat heavy cream, confectioners' sugar, and remaining 1/2 tsp of vanilla until stiff peaks form. Spread whipped cream evenly over pie and refrigerate for at least 3 hours, until set.
