1 1/4 cups Flour
1/2 teaspoon Kosher Sea Salt
1/2 cup Butter - 8 Tablespoons
2-3 Tablespoons (or more) Ice Water
1 Tablespoon Heavy Cream - optional
1/4 cup Sugar
3 Tablespoons Corn Starch
1/8 teaspoon Kosher Sea Salt
1 cup Whole Milk
1 cup Half and Half
2 Egg Yolks, beaten and set aside in a small bowl
1 teaspoon Vanilla
2 cups Heavy Whipping Cream
1/2 cup Sugar
2 teaspoons Vanilla
1 Ripe Banana
FOR THE PASTRY:
Wisk together flour and salt.
Cut fat into the flour mixture until fully incorporated into a shaggy dough.
Add ice water a tablespoon at a time until the dough holds together.
Roll dough into a round.
Place dough into a standard 9" Pie plate and dock with a fork.
Line crust with baking parchment.
Fill with rice.
Bake at 375 for 25 minutes.
Remove from oven. Remove rice and parchment.
Brush crust with heavy cream.
Put back into the oven to finish baking for 20 minutes until fully baked and golden.
Allow crust to cool.
FOR THE CUSTARD:
Whisk together sugar, corn starch, salt and 1/4 cup of milk until well blended.
Pour into a pan and mix in remaining milk and half and half.
Cook over medium heat, stirring constantly, until thick.
Once thick, working quickly, whisk 1/4 of the hot milk mixture with beaten egg yolks to temper the yolks.
Whisk egg mixture back into the hot milk mixture.
Heat for 2 additional minutes stirring constantly.
Cut heat and stir in vanilla.
Transfer custard to a bowl and cover, pressed to the custard surface, with parchment or wax paper to prevent a skin on the custard surface. Allow custard to cool to warm. It does not need to be as cold as room temperature to assemble the pie.
FOR THE WHIPPED CREAM:
Beat whipping cream at medium speed (this will be slow but will stabilize the whipped cream) until soft peaks form.
Beat in sugar and vanilla.
Continue to beat on medium speed until cream is desired firmness.
Into pie crust slice banana.
Cover banana with custard.
Cover custard with whipped cream. You can wait to add the whipped cream until serving, especially if will not be eating until the next day. In that case cover the surface of the custard with wax paper or parchment and store in the refrigerator until serving.