Banana Cream Pie

• PASTRY:
• 1.25 c flour
• 2 T powdered sugar
• 1/8 t salt
• 1 stick unsalted butter, chilled
• 1/4 c heavy cream
• 1 t cider vinegar
• FILLING:
• 2 c milk
• 3 egg yolks
• 1/2 t vanilla
• 3/4 c sugar
• 2 T flour
• 2 T corn startch
• 1 pinch salt
• 1/4 t nutmet
• 2 T unsalted butter
• 3 T light rum
• 1/2 t unflavored gelatin
• 2 T cold water
• 1 C heavy cream, chilled
• 2 T superfine sugar
• 3 ripe bananas, sliced 1/4" thick
• 2 oz. chocolate curls

1. PASTRY:
2. -Blend flour, sugar, salt, butter until dough has consistency of small peas
3. -In another bowl, mix cream and vinegar; add to dough; blend until moistened
4. -Knead dough, then wrap and chill for 30 minutes
5. -Roll out dough to 12" round, 1/8" thick
6. -Put in 9" glass pie plate, trim/crimp; chill; prick crust, line with foil and weights.
7. -Bake 25 minutes at 400F. Remove foil and weights, bake another 8 minutes until golden. Cool.
8. FILLING:
9. -In a bowl, combine 1/4 c milk, yolks, vanilla
10. -In a saucepan, combine sugar, flour, starch, salt, nutmeg, remaining milk. Simmer, whisking constantly. Add butter, stirring over moderate heat until thick and smooth (2-3 minutes). Remove from heat.
11. -Whisk in 1/2 egg mixtures. Return to heat; whisk until thick (3 minutes). Strain into bowl. Add 2 T rum. Press wax paper over top; chill.
12. -In another bowl, mix gelatin, water; microwave until melted, about 15 seconds. Cool.
13. -In another bowl, beat cream, superfine sugar, 1 T rum, gelatin. Beat until soft peaks form.
14. -Arrange bananas in layers on crust, pour custard on top, tap pie until custard settles.
15. -Spread whipped cream on top, making swirls. Refridgerate for 4 hours.
16. -Garnish with chocolate curls.

flour, t, salt, unsalted butter, heavy cream, vinegar, milk, egg yolks, vanilla, sugar, t, t, salt, nutmet, t, t, unflavored gelatin, t, heavy cream, t, bananas, chocolate curls

Taken from www.epicurious.com/recipes/member/views/banana-cream-pie-50148248 (may not work)