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1
Cream butter and sugar in processor until smooth.
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2
Add flour, almonds, baking powder and salt and process just until combined.
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3
Gather dough into a ball, flatten into a disk and refrigerate 1 hour in plastic wrap.
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4
Press dough into glass pie plate, trimming excess even with edge of dish.
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5
Crimp edge decoratively.
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6
Refrigerate 1 hour.
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7
Preheat oven to 350F (180C).
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8
Line crust with foil.
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9
Fill with dried beans or pie weights.
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10
Bake 12 minutes.
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11
Remove beans and foil and bake until crust is set and edges are golden brown, about 20minutes.
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12
Transfer to rack and cool.
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13
Pour water into small bowl.
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14
Sprinkle gelatin over.
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15
Let stand 10 minutes to soften.
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16
Pour milk into medium saucepan.
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17
Scrape seed from vanilla bean into milk; add bean.
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18
Bring to simmer.
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19
Whisk yolks, sugar, and cornstarch in medium bowl until thick.
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20
Gradually whisk in hot milk.
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21
Return mixture to saucepan and cook over medium heat until mixture just begins to boil and thicken, whisking constantly, about 3 minutes.
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22
Add softened gelatin and stir to dissolve.
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23
Strain mixture into medium bowl.
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24
Press plastic wrap onto surface of pastry cream and chill until cool, about 30 minutes.
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25
Using electric mixer, beat cream and powdered sugar in a large bowl to stiff peaks.
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26
Carefully fold 1 1/2 cup whipped cream into pastry cream.
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27
Fold in bananas.
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28
Spoon mixture into crust.
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29
Spoon remaining whipped cream into pastry bag with medium star tip.
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30
Pipe whipped cream over filling, covering completely.
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31
Chill until set, at least 3 hours and up to 6 hours.
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32
If you use the recipe, let me know how it turns out!
