Banana Custard Pie

Ingredients:

Pie

• 4.5 cups sifted flour
• 2 teaspoons of salt
• 2 tsp sugar (optional)
• 330 g chilled unsalted butter, cut into pieces
• 0.5 cups of ice water
• 2 tsp red wine vinegar

Cream filling with bananas

• 8 cups of milk
• 1/4 teaspoon salt
• 1 vanilla bean, cut in half lengthwise
• 24 egg yolks
• 2 and 2/3 cups sugar
• 1 cup cornstarch
• 6 tablespoons chilled unsalted butter, cut into pieces
• 6 ripe bananas, sliced ​​into 0.5 cm thick circles.
• Whipped cream for decoration (optional)

Preparation:

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix for 1 minute. Add the butter and mix until the mixture forms coarse crumbs. Whisk the water and vinegar together, then gradually add it to the flour mixture. Mix on medium speed until the dough just comes together. Don't overbeat it..
2. Divide the dough into 2 pieces and form flat disks on sheets of waxed paper. Wrap them individually and refrigerate for 30 minutes. On a lightly floured work surface, roll the dough out with a floured rolling pin into a large circle about 0.3 cm thick. Place a pie plate upside down on the dough and cut out the circle with a sharp knife, adding about 5 cm around the entire circumference.
3. Place the dough circle on a rolling pin and transfer it to a pie pan; or fold it into quarters, transfer it to a pie pan, and unfold. Gently press the dough into the pan, tucking any overhanging dough under to create a thicker edge. Crimp the edges of the dough all around the circle with the tines of a fork. Repeat with the other dough and let it rest, covered, for another 30 minutes.
4. Preheat the oven to 190°C (375°F). Line each pan with foil over the dough and fill with pie weights or about 350g (12 oz) of dried beans. Bake for 25-30 minutes, until completely dry, then remove the foil and weights. Bake for another 10-15 minutes, or until golden brown, checking frequently to prevent burning. Remove from the oven immediately and let cool on racks.
5. Cream filling with bananas:
   Combine the milk, salt, and vanilla in a non-aluminum saucepan and heat, stirring occasionally. Once the mixture begins to boil, turn off the heat and stir for another minute. Whisk the egg yolks and sugar until thick and pale, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.
6. Pour the yolk mixture back into the saucepan with the milk and cook, whisking frequently, until the mixture comes to a boil and begins to thicken. Reduce the heat to medium-low and simmer the cream, stirring, for about 5 more minutes. The cream should become very thick, like a set custard. When it's ready, turn off the heat. Stir in the butter until completely melted, and then fold in the bananas.
7. Spread the filling on the prepared cake layers. Press banana slices into the custard to prevent them from browning, and smooth the surface of the custard. Cover with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 7 hours or overnight, and serve topped with whipped cream.
   
   This pie can be made with meringue - Banana and Meringue Cream Pie.