Banana Cream Pie

STEP 1

Heat oven to 425°F.

STEP 2

Combine flour and 1/8 teaspoon salt in bowl; cut in 6 tablespoons butter with pastry blender or fork until butter is size of peas. Stir in enough cold water with fork just until flour is moistened. Shape into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 1 hour.

STEP 3

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Loosely cover with plastic food wrap; refrigerate 30 minutes.

STEP 4

Prick bottom and sides of crust with fork. Line crust with parchment paper; fill with pie weights. Bake 15-17 minutes or until lightly browned. Remove pie weights and parchment. Return to oven; bake 10-12 minutes or until bottom is golden brown and set. Cool completely; set aside.

STEP 5

Whisk together sugar, cornstarch and 1/2 teaspoon salt in medium bowl. Add eggs and yolks; whisk to combine. Set aside.

STEP 6

Heat milk and whipping cream in 3-quart saucepan over medium heat, stirring frequently, until simmering. Slowly pour 1 cup hot milk into egg mixture, whisking constantly to combine. Slowly pour egg mixture into saucepan with remaining milk, whisking constantly to combine. Cook over medium-low heat, stirring with rubber spatula constantly, 5-7 minutes or until mixture thickens and boils. Remove from heat; whisk in 2 tablespoons butter and vanilla. Strain into large bowl.

STEP 7

Spread 1 cup pudding into prepared pie shell. Slice 2 bananas; place evenly on top of pudding. Top with remaining pudding. Cover with plastic food wrap (ensure plastic food wrap is gently pressed onto pudding); refrigerate at least 2 hours or overnight.

STEP 8

Before serving, top with remaining 2 bananas, sliced and sweetened whipped cream.