Banana Cream Pie

This is, by far, Alex's favorite pie.  Due to the holiday season I have been making several pies, and this one has hit the top requested list time and time again.  Thus, for those of you who have tasted this and want to share with others, or if you are simply looking for a new pie to fall in love with, here is the recipe, (pulled from allrecipes).

Ingredients 

(For a single pie crust)

1 1/4 cup flour

1/4 teaspoon salt

1/3 cup butter, chilled

1/4 cup ice water

(For the creme filling)

3/4 cup sugar

1/3 cup flour

1/4 teaspoon salt

3 egg yolks, beaten

2 tablespoons butter

1 1/4 teaspoons vanilla extract

(For the base under the filling)

3-4 bananas, sliced

*Whipping cream for the top

*Powdered sugar

*Optional*

To make your pie crust:

1. In a large bowl, combine flour and salt. Cut in butter until the mixture is crumbly.  Leave some small chunks of butter whole - this will help improve flakiness.  
2. Sprinkle the water into the mixture, stirring it in until the mixture begins to form a ball.  Avoid using more than the recommended water amount.  The more water you add and the more you work with the dough at this point, the more tough and firm the crust will be.  
3. Gently press your dough into a semi-cohesive ball and wrap in plastic wrap.  Place in the refrigerator for several hours, or in the freezer for 30-60 minutes to keep the butter firm. 
4. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.  Crimp the edges of the dough to improve the appearance, and try to tuck a few pieces of the dough over the sides of the pie plate.  This will keep the pie crust from sinking into the pan as it bakes.
5. Using a fork, poke several holes into the pie crust to allow air to escape while baking.  
6. Bake at 350 degrees for 10-15 minutes or until the crust is slightly brown and crispy.  Let cool.

 To make your creme filling:

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Let the creme cool for 1 hour or more.  Transfer it to a bowl, cover the entire surface with cling plastic wrap so that the creme does not develop a film over the top, and refrigerate until ready to serve.
4. When ready, slice bananas into the cooled baked pastry shell. Top with pudding mixture.
5. If using whipping cream, combine about 1/4 cup powdered sugar to every cup of whipping cream in a large bowl.  Whip your whipping cream using an electric beater on high for at least five minutes.  Do not stop beating the cream is thick.  If you stop your beaters and pull your beater wands directly up and out of the cream, the cream should form peaks and not fall back in on itself.  If using vanilla extract for flavor, add it in when cream begins to form and then make sure you only beat until it is firm.  Do not over beat!! The vanilla will begin to break down the cream if you are not careful. You could also flavor with honey, if desired.



Pie without whipped cream

6. Spread your whipped cream over your pie right before serving.

Enjoy!