I won a blue ribbon for this pie!
Banana Cream Pie
Crust1 1/3 cups all-purpose flour
½ tsp. salt
½ cup shortening
3 to 4 tbsp. ice water
Chill mixing bowl, rolling pin, pastry blender and shortening prior to starting. Mix flour and salt. Add half the shortening and cut in with pastry blender until very fine. Add remaining shortening and cut in until achieving a pea-sized texture.
Sprinkle water a little at a time while tossing with fork until entirely dampened. Form into a ball and roll on a cold, floured surface. Cut to fit tin.
Bake at 475º for 8-10 minutes, until lightly browned. Allow to cool.
Filling2 cups heavy cream
6 egg yolks
1 cup sugar
½ cup all-purpose flour
½ tsp. salt
2 tbsp. banana liqueur.
Put all ingredients in top of double boiler. Mix and cook until thick, stirring constantly. Add liqueur.
Topping1 cup whipping cream
1 tbsp. sugar
1 tsp. pure vanilla extract
Combine all ingredients in chilled mixing bowl. Whip until stiff peaks form.
Slice a banana and sprinkle with ascorbic acid (Fruit Fresh, or similar product) to prevent browning. Spread thin layer of filling on crust. Cover bottom with layer of bananas. Add remaining filling. Top with whipped cream and toasted coconut (optional).
© Terry Blackburn, 1997
you can make it, you can eat it, but please, give me a little credit!
let me know how it turns out - tblackbu(at)tuality(dot)org