Banana Cream Pie

By lorik

Ingredients

• Pie Crust:
• 8 8 8 Tbs. (4 oz.) unsalted butter
• 2 2 2 Tbs. very cold water
• 1-1/2 1-1/2 1-1/2 tsp. distilled white vinegar
• 6 6 6 oz. (1-1/3 cups) unbleached all-purpose flour
• 1-1/2 1-1/2 1-1/2 tsp. granulated sugar
• 1/2 1/2 1/2 tsp. table salt
• For the filling:
• 2 2 1/2-inch ripe bananas, peeled and cut into 1/2-inch slices
• 2/3 2/3 2/3 cup (4-5/8 oz.) granulated sugar
• 1/4 1/4 1/4 cup (1-1/8 oz.) cornstarch, sifted
• 1/4 1/4 1/4 tsp. table salt
• 2-2/3 2-2/3 2-2/3 cups whole milk
• 4 4 2 large egg yolks (or 2 large eggs)
• 3 3 8 Tbs. (1-1/2 oz.) unsalted butter, cut into 8 small pieces, at room temperature
• 2 2 2 tsp. pure vanilla extract
• For the topping:
• 1-1/2 1-1/2 1-1/2 cups heavy cream
• 1/4 1/4 1/4 cup (1-3/4 oz.) granulated sugar
• 1 1 1 tsp. pure vanilla extract
• Pinch Pinch table salt
• Sliced bananas, for garnish
• Chopped peanuts, for garnish (optional)

Details

Adapted from finecooking.com

Preparation

Step 1

Make the dough:
Cut the butter in quarters lengthwise and then cut each strip into 8 pieces. Pile the butter pieces onto a plate and slide into the freezer until ready to use. Combine the water and vinegar, and refrigerate until ready to use.
Put the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment, and stir on low speed until well blended. Add the butter, and mix on low speed until the mixture is crumbly and the largest butter pieces are no bigger than pea size, 2 to 3 minutes.

Drizzle the water-vinegar mixture over the flour and mix on low speed until a shaggy, moist dough forms. Scrape the dough onto a work surface. Using unfloured hands, gather and press the dough into a 6-inch disk, smoothing any cracks that appear around the edges. Wrap in plastic and refrigerate, about 1 hour or up to 2 days.

Line the pan and bake the crust:
Remove the dough from the refrigerator, and set it out at room temperature until it’s just pliable enough to roll, 10 to 15 minutes. Arrange a large piece of parchment on a work surface, put the unwrapped dough in the center, and cover with another piece of parchment. Roll the dough between the parchment sheets into a 13-inch round, lifting, turning, and repositioning the parchment and lightly flouring throughout the rolling process.

Peel away the top parchment, and carefully roll the dough around the pin, leaving the bottom parchment behind. Unroll the dough over a 9-inch pie plate (I prefer Pyrex). Gently but firmly press the dough against the bottom and sides, being careful not to stretch or tear the dough. Trim the excess dough hanging over the pan to 3/4 inch from the edge. Roll the overhang under itself to shape a high edge that rests on top of the rim. Crimp the edge, then cover the crust with plastic wrap and freeze while the oven heats.

Position a rack in the center of the oven and heat to 375°F.

Line the pie plate with foil or parchment and pie weights, then bake until the edges are light brown, about 30 minutes. Remove the foil and weights, and continue baking until the crust is dry looking and golden brown, another 3 to 5 minutes. Move the pan to a rack and let cool completely while you make the filling.

Make the filling:
Cover the bottom of the cooled pie crust with the sliced bananas.

Put the sugar, cornstarch, and salt in a medium saucepan and whisk until well blended. Add 2/3 cup of the milk and whisk until the mixture is smooth. Whisk in the egg yolks (or whole eggs, if using), and then the remaining milk. Place the pan over medium-high heat and cook, stirring with a whisk, until the mixture comes to a full boil. Reduce the heat to medium and, whisking constantly, boil for 1 minute, then slide the pan off the heat. Add the butter and vanilla, and stir until the butter melts and the pudding is smooth.

Scrape the filling into the cooled piecrust, spread evenly, and press a piece of plastic wrap directly on the surface to prevent a skin from forming, if you like. Refrigerate until chilled and firm, about 5 hours or overnight.
Whip the topping

Put the heavy cream, sugar, vanilla, and salt in a medium bowl and beat with an electric hand-held mixer fitted with wire beaters on low speed until combined. Increase the speed to medium high, and beat until the cream is thick and holds medium-firm peaks. Peel off the plastic from the filling.

Scrape the topping onto the center of the pie and, using a small offset or silicone spatula, spread it to cover the filling, leaving the center slightly domed along with lots of swirls and peaks. Arrange a few banana slices and chopped peanuts, if you like, on top of the whipped cream. Serve immediately or cover loosely and refrigerate for up to 1 hour.