1 hour, 30 minutes
Local recipe that capitalizes on natural sugars and flavors of the banana.
2 cFlour (for pastry dough)
1 TSugar (for pastry dough)
1 tSalt (for pastry dough)
2⁄3 cShortening (for pastry dough)
4 TWater (for pastry dough, ice cold, can go up to 6 tablespoons)
1Pastry Cream (for building and filling)
2Banana (for building and filling, quarter slices)
1 cChocolate (for building and filling, semi sweet)
1 cCream (for building and filling, heavy)
1Sugar (for building and filling, powdered and to taste)
1Vanilla (for building and filling, to taste)
- Sift flour and salt together
- Cut the shortening into the flour avoiding over-mixing.
- Add a little water at a time, just enough to pull the dough together.
- Turn the dough onto a floured surface and pat into a round disk. Wrap and chill slightly. Return to board and roll into a circle to fit the pie pan.
- Lay the dough in the pan, carefully pushing the dough up the side. Dough will shrink slightly and pull to the bottom, so this step is very important. Trim excess dough. Chill for 1 hour.
- Dock the dough and bake blind at 450ºF for about 15 minutes. Cool before filling
Building and Filling
- Whip the cream to soft peaks, adding vanilla and sugar to taste. Cover and chill.
- Melt the chocolate over a double boiler. Paint the bottom and insides of the cooled crust. Chill slightly.
- Combine the cut bananas with room temp pastry cream. Fill the pie shell, smoothing the top for presentation. Chill completely.
- Pipe whipped cream on the top before serving. Garnish with chocolate shavings if desired.