20tablespoonscold butter(2 ½ sticks cut into cubes)
1tablespoonapple cider vinegar
In a food processor, add flour, sugar and salt and pulse to combine. Add cold butter, cut into 1 inch pieces, and pulse until you have pea size chunks of butter. Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and knead until all flour is incorporated, it won’t be smooth. Divide in half and pat into two flat disks about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.
In a medium saucepan over medium heat whisk together sugar, flour and salt. Whisk in milk and cook until thickened whisking throughout. It will take about 6 minutes. The mixture needs to be thick.
Stir a small amount of the hot mixture into the egg yolks and once mixed, return the egg yolks to the hot mixture. Add butter and vanilla. Cool to room temperature.
Add heavy cream to a bowl and beat with a hand mixer. When close to the consistency you want, add confectioners sugar and vanilla to taste and continue beating until you have medium but not stiff peaks, about 2-3 minutes.
Slice 3 bananas into cooked crust and top with filling. Top with whipped cream.
Barbara's Notes + Tips
This recipe makes enough pie crust for 2 pies, freeze the second one for another use.
Use firm bananas with just a few brown speckles on the peels.
Make sure you allow your custard/pudding to firm up on the stove while cooking to avoid it being a runny cream pie. It will set a little after you refrigerate it but it needs to cook to thickness first.
Add slices of bananas to the top for more banana flavor.