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1
Prepare and bake the crust.
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2
To make the filling, combine 2 cups milk, sugar and salt in a non-reactive saucepan; whisk once to mix and bring to a boil over low heat.
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3
Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs.
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4
Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture.
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5
Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil.
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6
Allow to boil, whisking constantly, for about 30 seconds.
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7
Remove from heat, whisk in butter and vanilla; pour into a non-reactive bowl.
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8
Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees.
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9
Fold the bananas into the cooled filling and spread it evenly in the cooled crust.
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10
To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak.
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11
Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk.
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12
Spread the cream over the filling, making sure it touches the edges of the crust all around.
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13
To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix.
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14
Cut butter into 1-tablespoon pieces and add to dry ingredients.
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15
Toss once or twice to coat pieces of butter.
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16
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
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17
Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together.
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18
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible.
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19
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together.
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20
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
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21
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade.
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22
Pulse 3 times at 1-second intervals to mix.
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23
Cut butter into 1-tablespoon pieces and add to work bowl.
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24
Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible--about 15 pulses in all.
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25
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together.
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26
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
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27
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough).
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28
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle.
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29
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
