American Pie Council

Banana Custard Puddin' Pie

Banana Custard Puddin’ Pie
2012 Amateur Custard

CRUST
3 cups all purpose flour
1 teaspoon table salt
3/4 cup vegetable shortening
1/2 cup butter (not margarine)
1 egg, slightly beaten
1/4 cup cold water
1 tablespoon cider vinegar
For the crust, in a large bowl, mix together the flour and the salt. With a pastry blender, cut in shortening until flour resembles cornmeal. Cut in butter until it resembles small peas.
In a small bowl, beat egg with a fork. Beat in water and vinegar. Quickly mix egg mixture in with the flour until flour just begins to hold together. Depending on the humidity, you may have to add up to an extra 1/4 cup of flour. Separate dough into halves and form each half into a disk. Wrap each disk tightly with plastic wrap and let rest in refrigerate for at least an hour and up to two days.
Preheat oven to 375 degrees. When the dough is thoroughly rested, remove one disk (saving the other disk for another use) and roll it into a 12 inch circle to fit into a deep dish 9-inch pie plate that has been sprayed with cooking spray. Crimp the edges as desired. Place a piece of parchment paper over the crust and place pie weights or dried beans on the parchment paper. Bake at 375 degrees for about 20 minutes. Remove the parchment paper and weights. Bake an additional 5-10 minutes or until crust is just golden brown. Let crust cool completely.

FILLING
3 large slightly under-ripe bananas
3/4 cup granulated sugar, divided
4 large egg yolks
3 tablespoons cornstarch
3 cups half-and-half
1/4 teaspoon salt
1 tablespoon butter
2 teaspoons vanilla extract
2 teaspoons lemon juice, divided
12 ounce box vanilla wafers
For the filling, preheat the oven to 325 degrees and position your oven rack to the upper middle position. Place one of your unpeeled bananas on a baking sheet and bake for about 20 minutes or until the outer skin is completely black. Let cool for 5 minutes.
Meanwhile, whisk 1/4 cup sugar, egg yolks, and cornstarch in a medium sized bowl until smooth. Bring half-an-half, the remaining 1/2 cup sugar, and salt to simmer over medium heat in a large saucepan. To temper the egg yolks, whisk about 1/2 cup of the simmering half-and-half into the egg yolk mixture. Slowly whisk tempered egg yolks into the saucepan. Cook, whisking constantly, until mixture is thick and large bubbles appear on the surface. Remove from the heat and stir in the butter and vanilla.
Transfer the custard to a food processor. Add the warm peeled roasted banana and 1 teaspoon of the lemon juice and process until smooth. Scrape into a large bowl and cover the surface with plastic wrap directly on the surface of the custard and refrigerate until cooled, about 45 minutes.
Once the custard is chilled, cut the remaining 2 bananas into 1/4 inch slices and toss in a bowl with the remaining teaspoon of lemon juice. Spoon 1/2 of the banana custard into the bottom of your prepared pie shell. Cover this with a layer of the vanilla wafers with the rounded side of the cookies down. Place a banana slice on each cookie. Top each cookie and banana slice with another vanilla wafer, this time with rounded side up. Top all of this with the remaining banana custard. Smooth the top. Refrigerate for at least two hours or overnight.


WHIPPED TOPPING
1 cup heavy whipping cream, well chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Make the whipped topping by beating the whipping cream in a medium sized bowl with the powdered sugar and vanilla. Pipe whipped cream onto the pie. Place some of the leftover vanilla wafers vertically on your whipped cream mounds.