This is a generous recipe, enough for a large, deep-dish pie pan. You may want to reserve a little of the cookie crust. If you have extra filling, layer a few cupcake liners or ramekins with crumbs, banana slices, and filling. Wrap well and freeze for later!
Ingredients
PASTRY CRUST:
2 cups all-purpose flour
½ teaspoon salt
1 cup shortening, chilled
¼ cup milk
1 tablespoon vodka (or vinegar, if you prefer)
COOKIE CRUST:
1 cup finely crushed vanilla wafers
1 tablespoon brown sugar
2 tablespoons butter, melted
FILLING:
2 eggs, plus 2 yolks
1 tablespoon fresh lemon juice
1½ cups sugar
½ teaspoon salt
⅓ cup cornstarch
4 cups whole milk
2 tablespoons butter
1 tablespoon vanilla
4 large firm bananas (save one for garnish)
Whipped cream (or topping in a tub), banana slices, sprinkles, pastry garnishes, chocolate drizzle for decorating if desired
Instructions
PASTRY:
In a medium bowl, combine flour and salt. Work the cold shortening into flour until the size of peas.
Combine the milk and vodka (or vinegar) and drizzle into flour mixture, tossing with a fork. Stir gently until it comes together.
Working with half of the dough at a time, place between lightly floured pieces of parchment and roll until about ⅛-inch thick. Cut strips wide enough to reach from the bottom edge of your pie pan to about ½ inch over the top. Cut strips into manageable lengths (for me, this was about 6 -7 inches long) and, one at a time, lay them loosely along the side of your pie pan, gently pleating as you go to create ruffles. Each time you use a new piece, roll the end a little and nudge it up against the piece you just added, to hide the edge. Press the dough along the bottom edge of the pie pan as you go. (The cookie crust will fill the bottom later.) Gather dough scraps and reroll all at once if needed.
Place a piece of foil along the bottom of the pie pan and fill with pie weights or beans. Any extra scraps may be cut into hearts or shaped into roses and leaves for decoration. Place those on the crust now, using a little milk to anchor them. Press firmly. Place crust in the refrigerator for 30 minutes. (Small shapes - like hearts - can be baked on cookie sheet for about 10 minutes, or until golden brown.)
Heat oven to 375 F.
Place pie pan on baking sheet for easy handling, and bake for 20 minutes. Remove from oven and carefully lift out the foil and weights.
COOKIE CRUST: Combine crushed vanilla wafers, brown sugar, and melted butter. Put in bottom of pie pan and press down firmly, using a measuring cup or your hand. Be careful, the pan will be hot!
Return to oven for an additional 20 minutes, or until the pie crust is golden. Cool on a rack.
FILLING:
In a small bowl, whisk together the two eggs and 2 yolks and the lemon juice. Set aside.
In a large pan, combine the sugar, salt, cornstarch, and milk. Whisk constantly over medium heat until mixture is steamy and beginning to bubble. Reduce heat to low.
Slowly add about 1 cup of the hot mixture into the egg mixture, whisking vigorously. Pour the egg mixture back into the pan and stir well.
Cook over low heat, stirring constantly until mixture is thick and begins to make big bubbles in the center, about 2 minutes. Remove from heat and stir in the butter and vanilla. Pour into a heat-proof bowl and cover. Chill for 1 hour.
Slice 3 bananas. Pour half of the cream filling into the pie pan. Cover with all of the banana slices. Top with remaining filling (as much as your pie will hold.) Chill for at least 4 hours. Top with whipped cream (or topping in a tub) and decorate if desired.
If you want frozen banana pie (yum!) lay a sheet of plastic wrap on top of the filling, wrap well, and freeze. When ready to serve, cut as many pieces as you need and then return remaining pie to the freezer; it will not hold well in the refrigerator once it has been frozen. Allow the pie slices to thaw slightly, top with whipped cream, and serve.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6325