For the pie crust:
11/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 sticks (1/2 cup) unsalted butter diced and chilled
2-4 tablespoons ice water
For the filling:
1 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks- beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
For the topping:
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
To make the pie crust:
Mix flour, salt and sugar in a medium-size bowl. Add pieces of chilled unsalted butter. Using a pastry blender, cut in butter until mixture resembles coarse meal.
Add 2 tablespoons ice water and using your hands knead until dough comes together , DO NOT OVERDO IT!!! (If it’s still crumbly, add water a tablespoon at a time, up to 2 more tablespoons, but don’t use too much water or the crust will shrink while baking).
Flatten the dough into disks, wrap in plastic and refrigerate at least 1 hour.
Roll the dough on a floured surface into a 14-inch round, wrap around rolling pin and carefully unroll over a 9-inch pie plate and gently press into bottom and side of plate. Trim dough to a 1-inch overhang, fold under, and seal to form a rim, then crimp the rim with fingertips. Using a fork poke the bottom of the crust or use pie weights. Wrap with plastic wrap and set in the fridge or freezer. The dough must be well chilled before baking!!!
Bake in preheated oven at 375 F until golden brown. Cool completely and set aside.
To make the vanilla pudding:
In a large saucepan, stir together sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly(about 8 minutes) then reduce heat and cook and stir 2 minutes longer. Remove from heat and stir a small amount of hot filling into eggs stirring well (be careful not to scramble the eggs) return all to pan and bring to a gentle boil. Cook and stir 2 minutes longer.
Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover, and chill for 30 minutes.
Spread half of the vanilla pudding into cooled pie crust. Slice bananas and arrange over filling. Pour remaining pudding over bananas, cover and set in the fridge until thicken (for 6 hours or overnight).
Before serving, make the whipped cream. Beat the heavy whipping cream on high speed until stiff peaks form, adding 1/2 tablespoon of powdered sugar slowly during mixing.
Top pie with whipped cream and banana slices. Sprinkle with chocolate shavings if desired.
Banana Cream Pie