Pay Para la Bruja (Banana Cream Pie)

Yield: 8 large slices

Ingredients

Crust

• 2 cups all purpose flour
• 1/2 cup butter
• 1/2 cup shortening
• 1/8 teaspoon salt
• 1 tablespoon ice cold water

Filling and topping

• 2 1/2 cups milk
• 2/3 cup sugar
• Pinch salt
• 1/3 cup cornstarch
• 3 large eggs
• 4 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract
• 2 large bananas, sliced
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Instructions

1. Whisk together the flour and salt in a bowl. By hand incorporate the butter and shortening until pea-size bits of the fats remains. Use your hands to mix in the water. Flatten dough between a piece of parchment paper and allow to rest in the refrigerator for about 20 minutes, or until chilled enough to roll out.
2. Roll out the dough on a floured surface to 1/4 an inch thick. Line your pie pan with the dough. Place pie pan back in the fridge to rest for at least 15 minutes. Bake in oven for 15-20 minutes at 350° or until golden brown.
3. Combine 2 cups milk, sugar, and salt in a non-reactive saucepan; whisk once to mix and bring to a boil over low heat.
4. Place 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs.
5. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Bring to a boil, whisking constantly, for about 30 seconds. Whisk in butter and vanilla. Fold in 1/2 the sliced bananas.
6. Remove from heat, spread evenly in the crust. press plastic wrap against the surface of the filling and chill.
7. Whip the cream with the sugar and vanilla until it holds a firm peak. Spread the cream over the filling, making sure it touches the edges of the crust all the way around.