- 12
Ingredients
- PIE DOUGH:
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 6 tbsp solid shortening,in clumps,cold
- 3 tbsp unsalted butter,in bits, cold
- 3 to 4 tbsp ice water
- CUSTARD:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 1/2 cups milk
- 2 tbsp unsalted butter,cut into 2 pieces
- 1 tsp vanilla extract
- pinch ground cinnamon(optional)
- 3 ripe bananas
- 1 tsp lemon juice
- TOPPING:
- 1 3/4 cups heavy cream
- 3 tbsp confectioners sugar
- 1/2 tsp vanilla extract
- 3 tbsp english toffee bits(bits o brickle or skor)
Preparation
Step 1
heat oven to 400
-Dough:In processor,pulse flour and salt to mix
-Add shortening and butter; pulse until dough resembles coarse meal
-Add 3 tbsp ice water;process until it clumps(if dry,add remaining water)
-Turn out onto floured surface
-Shape into disk
-Wrap in plastic wrap;chill 2 hrs
-Let dough soften at room temperature until pliable,about 20 min
-On floured surface,roll out dough to 13 in round
-Transfer to 9 in deep dish pie plate
-Trim edge,leaving 3/4 in overhang
-TUck edge under;flute or crimp
-Line crust with sheet of buttered foil,buttered side down,covering edge
-Fill with dried beans or rice
-Bake 15 min
-Remove foil foil with weights
-Prick crust bottom with fork
-Bake until golden 10 to 12 minutes,let cool on rack
-Custard:In bowl,whisk yolks,sugar,cornstarch,salt and 1/4 cup milk.
-In saucepan,bring remaining milk to a gentle boil
-Remove from heat
-Whisk 1/2 cup hot milk into yolk mixture
-Return yolk mixture to saucepan
-Bring to a gentle boil,whisking;cook 1 min,whisking
-Remove from heat,whisk in butter
-Whisk in vanilla and cardamom
-Strain through fine mesh sieve into bowl
-Let custard cool in ice bath,stirring, 10 min
-Slice bananas 1/4 in thick into bowl; toss with lemon juice
-Arrange slices in layer in crust
-Cover with custard
-Refrigerate at least 2 hrs
-TOPPING:In bowl, beat cream,sugar and vanilla until still peaks form
-Spread over pie
-Top with toffee