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1
Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on rack while oven heats.
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2
Meanwhile, roll dough on a lightly floured surface to a 12-inch diameter circle approximately 1/8-inch thick.
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3
Transfer dough to a 9 1/2-inch pie dish and trim edges so there is a 1/2-inch overhang.
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4
Use excess dough to press crust into pie plate.
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5
Fold edge of crust back on itself and press, as desired, into a decorative crust.
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6
(Can be made 2 days ahead and kept covered in refrigerator until ready to use.)
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7
Pierce bottom of crust all over with a fork.
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8
Line pie with aluminum foil so it overhangs slightly and covers edges of pie crust and fill with uncooked rice, dried beans, or baking weights.
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9
Place pie dish on baking sheet and bake until crust is set and edges are slightly puffed up, about 25 minutes.
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10
Gather foil together and remove along with weights.
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11
Continue to bake crust until it is thoroughly golden, about 15 minutes.
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12
Remove to a wire rack and let cool a few minutes before filling.
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13
Meanwhile, peel 1 banana and place in a blender with milk, egg yolks, cornstarch, sugar, vanilla, and salt and process until smooth.
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14
Pour into a small saucepan, bring to a simmer over medium heat and cook, stirring constantly until mixture bubbles and is thick, about 7 to 8 minutes.
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15
Remove from heat and stir in butter, a few pieces at a time, until melted.
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16
Set aside to cool slightly.
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17
Pour in filling into the pie shell and evenly smooth with a spatula.
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18
Slice remaining 3 bananas into 1/2-inch pieces and arrange on top of custard.
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19
Smooth whipped cream over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3 hours.
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20
In a large bowl, mix together flour, salt, and sugar until well combined.
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21
Using clean hands, add butter and toss until just coated.
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22
Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes.
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23
Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute.
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24
Drizzle in half ice water and rake through mixture with fingers until just moistened.
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25
Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten.
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26
It will go from being a shaggy mess to coming together.
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27
Dough is moist enough when it is moistened through but is not wet when pressed.
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28
(Do not overwork the dough or it will become tough.)
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29
While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball.
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30
Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap.
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31
Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
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32
Yield: about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
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33
Inactive Prep Time: 30 minutes
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34
Ease of preparation: intermediate
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35
Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
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36
When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute.
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37
Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
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38
Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute.
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39
Store covered in refrigerator until ready to use.
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40
Ease of preparation: easy
