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1
For the dough, in a large bowl, combine the flour, granulated sugar, and salt.
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2
Sprinkle in the butter pieces and cut them into the flour with a pastry cutter (or 2 knives or your fingertips) until the mixture is crumbly and the pieces are the size of small peas.
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3
Mix in 5 tablespoons very cold water and toss with a fork until the dough just comes together.
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4
Place the dough on the floured counter and knead a few times, just to make a ball.
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5
Don't overwork the dough or the crust will be tough!
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6
Lightly flour the counter.
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7
Flatten the dough into a disk and wrap in plastic.
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8
Let it rest in the refrigerator for at least 15 minutes.
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9
(If making more than 1 hour ahead, let it rest on the counter for 10 minutes before rolling out.)
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10
Roll the dough out on a floured surface into a 12-inch circle.
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11
Fit into a 9-inch pie plate and trim to a 1/2-inch overhang all around.
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12
Fold the overhanging dough under itself and crimp with a fork or your fingers.
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13
Chill the pie shell in the refrigerator for 30 minutes.
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14
Preheat the oven to 400 degrees F. Cover the shell with a piece of parchment paper and fill with dried beans or pie weights.
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15
Bake on the bottom rack until the crust is set but still blond in color, about 20 minutes.
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16
Remove the paper and beans or weights and bake until the crust is golden brown, 10 to 15 minutes more.
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17
Let cool completely on a rack.
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18
For the custard, in a saucepan, combine the granulated sugar, flour, and salt.
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19
Add the milk gradually while stirring.
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20
Cook over medium heat, stirring constantly, until it begins to bubble.
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21
Cook, stirring, for 3 minutes, or until it forms firm peaks.
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22
Stir a small amount of the hot milk mixture into the beaten egg yolks in a small bowl.
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23
This will temper the yolks so they don't turn into scrambled eggs.
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24
Stir the tempered yolks back into the rest of the custard.
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25
Cook for 2 more minutes, stirring constantly.
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26
Remove from the heat and stir in the butter and vanilla.
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27
Slice 2 bananas into the cooled pastry crust.
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28
Top with half of the custard and slice the remaining bananas on top.
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29
Top with the rest of the custard.
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30
Chill for at least 1 hour.
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31
For the whipped cream, in a cold bowl with an electric mixer, beat the cream, confectioners' sugar, and vanilla until firm peaks form.
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32
Be careful not to overbeat or your cream will turn to butter.
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33
Watch as you beat and stop when it gets thick and stays on the beaters when you remove them from the bowl.
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34
Top the pie with the whipped cream and serve.
