Double Banana Cream Pie

Heat oven to 375 degrees F.  Heat a baking sheet on the upper third rack where you will place your pie shell on to bake.

In a large bowl, mix 1 3/4 cup all-purpose flour, 2 teaspoons granulated sugar, 3/4 teaspoon table salt; combine well. 

Cut in with a pastry blender 6 tablespoons diced, cold unsalted butter and 1/4 cup white shortening or lard. 

Work quickly to prevent cold products from warming when preparing pie shell.  Keeping dough as cold as possible helps to yield flaky pie crust; this is if you are short on time and wish to bake your pie as soon as the crust is prepared– It is always better to refrigerate pie crust for a while before continuing the process to guarantee excellent pie crust.

Having 7 to 8 tablespoons of ice water, work in 1 tablespoon at a time into the dough. 

On a lightly floured surface, roll out 1/8-inch thick in a 12-inch diameter circle.

I actually keep chunks of butter in my dough; makes it more flaky when baked.  This does not do its best being perfect, so relax and keep the butter in its chunks, not processed or worked in with a pastry tool completely into the flour.

But your pie dough will hold its edge that you desire to decorate it with, better, when it has been chilled.

Prick with a fork inside edging and bottom of pie crust.

Blind-bake the dough to keep the crust from falling, keeping form.  Carefully work aluminum foil with your fingers along the side.

Fill with dried beans.  I recycle mine, keeping the same ones in a Ziploc bag to repeat use for baking my pie crust this way.  I don’t cook these for a meal, they are designated for the purpose of what I have them for. 

Wrap up the sides and lay a separate foil piece over the top if needed.  Place on the pre-heated baking sheet in the oven for 25 minutes. 

Remove foil with beans and bake for an additional 15 minutes. 

Remove to a rack to cool before filling is poured.

In a blender, culminate 1 banana, 2 cups whole milk, 6 large egg yolks, 1/4 cup cornstarch, 3/4 cup dark brown sugar, 2 teaspoons vanilla extract and 1/2 teaspoon table salt.  Process until smooth.  Pour into a saucepan to cook on medium heat until thickened, stirring constantly. 

Remove from heat and stir in 4 tablespoons of unsalted butter.  Set filling aside to cool.

To prepare for whipped cream for the pie topping, chill in the freezer mixer bowl and whisk attachment for at least 15 minutes before use.  Then take out and pour into the ice-chilled bowl 1 1/2 cups heavy cream.  Whisk for 1 minute to froth the cream.  Add in 3 tablespoons Kahlua and whisk for 1 more minute.  Put entire bowl of whipped cream in the refrigerator to keep from melting.

When filling has been cooled enough, slice and cut into quarters 3 whole bananas.

Arrange them over poured banana custard into pie shell.

Take bowl of whipped cream from the refrigerator and spread over the pie to cover quartered bananas.

Refrigerate the pie for 3 hours before serving.