-
1
In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar.
-
2
Mix for 1 minute.
-
3
Add the butter and mix just until the mixture resembles coarse crumbs.
-
4
Stir the water and vinegar together, then gradually add to the flour mixture.
-
5
Mix at medium speed just until a dough forms.
-
6
Do not over-mix.
-
7
Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper.
-
8
Wrap separately and refrigerate for 30 minutes.
-
9
On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick.
-
10
Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around.
-
11
Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold.
-
12
Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge.
-
13
Press the edge with the back of a fork to create a decorative edge.
-
14
Repeat with the other piecrust and leave covered for 30 more minutes.
-
15
Preheat the oven to 375 degrees F. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights.
-
16
Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans.
-
17
Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking.
-
18
Remove from the oven immediately and let cool on wire racks.
-
19
Banana Cream Filling: Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally.
-
20
As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute.
-
21
Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch.
-
22
Gradually whisk in half of the hot milk mixture.
-
23
Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken.
-
24
Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy.
-
25
The mixture should become very thick, like a set custard.
-
26
When cooked, turn off the heat.
-
27
Stir in the butter until it melts completely and fold in the bananas.
-
28
Pour the filling into the pre-baked pie shells.
-
29
Push the banana slices below the surface to prevent them from browning, then smooth the tops.
-
30
Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming.
-
31
Refrigerate at least 7 hours or overnight, and serve with whipped cream.
