Banana Cream Pie

CRUST (Pate Brisee)
1 1/4 c flour
1/2 t salt
1/2 c unsalted butter, cold and cut into pieces
1/8 c ice water, more if needed
In food processor, combine flour, salt and butter. Pulse until mixture resembles course crumbs. With machine running, add ice water slowly until dough holds together without being wet. Shape dough on a piece of plastic wrap into a flattened disk and refrigerate at least one hour. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch pie plate and crimp edges as desired. Prick dough all over with fork. Fill with dry beans or pie weights. (Once you use dry beans, continue using the same ones as your "pie" beans!) Bake until edges are golden, about 25 minutes.

Filling
4 egg yolks
3 c whole milk
2/3 c sugar
5 T cornstarch
1/4 t salt
3-4 bananas
1 c heavy cream
powdered sugar to taste
1 t vanilla
In a bowl, lightly whisk egg yolks and set aside. In a large pan, whisk together milk, sugar, cornstarch and salt. Bring to simmer (do not boil) and cook, whisking constantly, for 3-4 minutes. Add small amount of milk mixture to egg yolks to temper and then pour entire mixture back into large pan. Cook, whisking constantly, until custard is thick and bubbles appear in center, approximately 2-3 minutes. Transfer to bowl and cover completely with plastic wrap, pressing it directly on the custard to prevent a skin from forming. Cool in fridge. Cut bananas into slices and arrange in rows in the pie crust. Cover with custard. Whip cream, powdered sugar and vanilla and spread on top of custard. Refrigerate for at least one hour!

You can make a coconut cream pie the same way,
just substitute the bananas for toasted coconut!