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1
For crust, beat together butter and shortening until smooth and creamy, chill until firm.
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2
sift together the flour, sugar and salt in a medium bowl.
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3
Using a fork, cut the butter and shortening into the dry mixture until it has a consistent texture.
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4
Mix egg yolk, ice water and vinegar into the dough, then form into a ball and refridgerate for and hour or so to make it easier to work with.
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5
Preheat oven to 450 degrees F. When dough has chilled, roll out and press into a 9 inch pie plate.
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6
Use a pie weight or line the dough with aluminum foil or parchment paper or another pie plate and fill with dried beans to use as weight-this will prevent the crust from puffing up.
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7
Bake for 15 minutes, then remove weight and prick the crust with a fork to allow steam to escape.
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8
Bake another 5-10 minutes, or until the crust is golden brown.
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9
Remove from oven and let cool.
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10
Make the filling by sifting together the sugar, cornstarch and salt into a medium saucepan.
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11
Blend the milk, eggs and butter in a medium bowl, then add the mixture to the dry ingredients and cook over medium heat.
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12
Stir constantly for 6-8 minutes or until the mixture boils and thickens, then cook for one minute more.
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13
Remove the filling from the heat and mix in the vanilla.
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14
Put plastic wrap on the surface of the filling and let it cool to room temperature.
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15
the plastic wrap prevents the top of the filling from getting gummy.
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16
When the filling has cooled, remove the plastic wrap and add sliced bananas.
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17
Stir.
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18
Pour the filling into the pie shell and chill for a couple hours before serving.
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19
If preferred, serve each slice with whipped cream and almonds.
