Banana Cream Pie
1 (9-inch) pie shell or No-Fuss Homemade Pastry
3/4 cup granulated sugar
1/3 cup cornstarch
2 1/2 cups milk
5 egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract
3 large ripe bananas
1 1/2 cups heavy cream
Line pie shell in pan with foil; fill with dried beans. Bake in 400 degree F
oven 15 minutes. Remove foil and weights. Bake 10 to 15 minutes or until golden
brown. Cool on rack.
Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk; cook,
stirring, over medium heat to thicken, 5 minutes. Remove from heat. Slowly stir
1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into
saucepan. Return to medium heat. Bring to boiling, stirring constantly. Cook,
stirring, 3 to 5 minutes, until very thick. Remove from heat. Stir in butter and
2 teaspoons vanilla extract. Place plastic wrap on surface. Cool 15 minutes.
Slice 1 banana; arrange slices in single layer over bottom of crust. Mash second
banana in bowl; stir into custard filling. Pour into crust. Place plastic wrap
directly over filling. Refrigerate for 4 hours or until firm.
Beat cream, remaining sugar and vanilla extract in bowl until stiff peaks form.
Uncover pie. Top with cream. Garnish with third banana, sliced.
No-Fuss Homemade Pastry
1/2 cup shortening
1 1/4 cups flour
1/2 teaspoon salt
3 to 4 tablespoons cold water
Mix shortening, flour and salt with pastry cutter until blended. Slowly pour in
cold water, stirring until mixture begins to come together. Shape dough into
ball; Press into disk. Wrap in plastic wrap and chill for 30 minutes.
On a floured surface, roll chilled dough into a circle 2 inches larger than
bottom of pie plate. To lift pastry onto pie plate, carefully roll halfway
around your rolling pin. Gently unroll dough onto pie plate, then press dough
into plate without stretching. Flute edges.