Banana Cream Pie

To make the crust:

Place flour, sugar and salt into your food processor bowl. Pulse for 1 to 2 seconds to combine. Add the butter and shortening while pulsing in one-second intervals. Do this 8 to 10 times until it forms a sandy texture. Make sure not to over pulse. Add water 1 tablespoon at a time while pulsing the dough on and off to incorporate the water. The goal is to have it wet enough that it will stick together when pinched, but not too much water that it will be sticky. Pulse the food processor until the dough just comes together. Turn dough onto a piece of plastic wrap, shape dough into a disc, wrap up the disc tightly and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to about an inch thick and transfer to a pie plate. Refrigerate for another 20 minutes.

In the meantime preheat your oven to 400 F. Spray one side of a sheet of parchment paper with cooking spray and place the sprayed side down into the crust. Top the parchment paper with dry beans or rice (covering the bottom of the crust) and bake the crust for 25 minutes. After 25 minutes, remove beans/rice and parchment paper and bake for another 10 minutes. Remove from oven and set aside to cool completely before filling.

To make the custard:

Bring the milk to a low boil in a small sauce pot.

Meanwhile, in a separate large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Start whisking the mixture without stopping, then drizzle in about 1/4 cup of the hot milk (we’re tempering the eggs so they don’t curdle). Still whisking, add the remainder of the milk in a steady stream. Then put the pan with the milk and egg mixture over medium heat and bring the mixture to a boil, making sure to continuously whisk. When mixture starts to boil cook it for another 1 to 2 minutes—keep whisking! Then remove pan from heat and let it stand for 5 minutes before whisking in the vanilla and butter. The custard should be thick and smooth.

If you have plenty of time, press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold. If you want to cool the custard quickly put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until it is thoroughly chilled, about 20 minutes.

When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4-inch-thick slices.

Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the pie crust—it will be a thin layer. Top with half of the banana slices. Repeat the layers, adding a thin layer of filling and the remaining bananas, then smooth the rest of the pastry filling over the last layer of bananas.

For the topping:

Working with a stand mixer fitted with the whisk attachment, beat the cream until it starts to get thick. Sprinkle in the powdered sugar and vanilla and beat on high until until you reach stiff peaks. Then, with a rubber spatula fold in the sour cream.

Spoon the whipped cream over the top of the custard and spread it out to create an even layer of cream. Serve, or refrigerate until needed.

Adapted from Dorie Greenspan’s: Baking From My Home to Yours.