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1
In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal.
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2
Add 2 tablespoons ice water and toss with a fork or pulse until water is incorporated.
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3
Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough.
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4
On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
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5
Form dough into a ball and flatten to form a disk.
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6
Chill dough, wrapped in plastic wrap, 1 hour.
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7
Makes enough dough for a single-crust 9- to 10-inch pie.
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8
On a lightly floured surface roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) metal pie plate, crimping edge decoratively.
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9
Prick shell all over with a fork and chill 30 minutes.
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10
Preheat oven to 375F.
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11
Line shell with foil and fill with pie weights or beans.
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12
Bake shell in middle of oven 15 minutes.
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13
Carefully remove foil and pie weights or beans and bake shell 5 minutes more, or until pale golden.
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14
Cool shell on a rack.
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15
In a large heavy saucepan bring milk just to a boil and remove pan from heat.
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16
In a large heatproof bowl whisk together yolks, whole egg, cornstarch, and brown sugar until combined well.
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17
Gradually whisk in hot milk and pour mixture into pan.
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18
Cook mixture over moderately high heat, whisking constantly, until it just comes to a boil and is thickened.
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19
Remove pastry cream from heat and, scraping with a spatula, force through a fine sieve set over another large heatproof bowl.
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20
Whisk in butter until incorporated.
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21
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften.
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22
Heat gelatin mixture over low heat until gelatin is dissolved.
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23
Stir gelatin mixture into pastry cream and cool.
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24
In a dry heavy saucepan cook granulated sugar over moderate heat, without stirring, until it begins to melt.
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25
Continue cooking sugar, stirring with a fork, until melted and swirl pan until caramel is a deep golden.
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26
Remove pan from heat and carefully add 1/3 cup heavy cream down side of pan (caramel will bubble up and steam).
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27
Return pan to heat and simmer, stirring, until caramel is dissolved.
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28
Stir in vanilla, Scotch, and salt until combined and cool sauce.
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29
Stir sauce into pastry cream until combined well.
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30
In a bowl beat 1/2 cup remaining heavy cream until it just holds stiff peaks and fold into pastry cream.
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31
Cut 2 bananas into 1/4-inch slices and fold into pastry cream.
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32
Pour filling into shell and chill, covered loosely, 4 hours or overnight.
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33
Beat remaining 1/2 cup heavy cream until it just holds stiff peaks and spread on pie.
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34
Cut remaining banana into 1/4-inch slices and arrange decoratively on pie.
