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Ingredients
400F,
Crust:
1) 1 cup (175g) all-purpose flour
1) ½ tsp. kosher salt
1) 2 tbsp. canola oil
1) ¼ cup (57g) unsalted butter, cold
2) ¼ cup (53g) cold water
Filling:
3) 6 large egg yolks
3) ½ cup (93g) granulated sugar
3) ¼ cup (30g) cornstarch
3) ½ tsp. (3g) kosher salt
4) 1 ½ cup (351g) whole milk
5) 1 tsp. vanilla extract
6) ½ cup heavy whipping cream
7) 4 banana
7) 1 lemon juice
8) whipping cream, topping

Crust:

In a food processor, combine (1) pulse until sandy texture then addd in (2), pulse a few more times until it comes together.

wrap dough in saran wrap and refrigerate for an hour. Roll to ¼" thickness and fold into thirds to create layers. repeat.

Refrigerate and roll dough into circle big enough to cover a 9" pie plate. Weight of dough 556g.

Blind bake pie shell with pie weights at 375F for 32-38 minutes.

Filling:

In mixiing bowl combine(3)and whisk until it is pale yellow.

In a sauce pan heat milk (4) until 170F.

Temper eggs with hot milk, then cook mixture until thicken with constant stirring (takes about 10 min).

Strain custard, use spatula to press mixture through the sieve. Press a layer of saran wrap directly onto the surface, and refrigerate for 2 hours or overnight.

Assembly:

Need ½ cup whipped cream (whipped to stiff peaks). Fold it with the custard. refrigerate until use.

Cut banana and dip in lemon juice to delay (7 hrs) banana from turning it brown. Transfer banana onto paper towel to remove excess lemon juice.

Layer the pie shell with bananas at the bottom then topped with the filling. Decorate as desired with more banana. Serve cold with whipping cream.