Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit longer until more pliable.
Dust the counter and dough with flour. Rotate and dust with flour underneath and on the top to prevent sticking and make it easier to transfer. Roll into a 14-inch circle, slightly less than 1/4″ thick.
Form the Crust – Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess leaving a 1/2″ overhang. Tuck the excess underneath the bottom crust edges. Crimp by pinching the pointer and thumb fingers. Place the crust in the freezer for 20 minutes.
Preheat the Oven – Place the oven rack in the center position. Preheat to 375°F (190°C). Place the pie dish on a sheet pan.
Bake the Crust – Place a piece of parchment paper inside the pie dish and add the pie weights to cover just the bottom and sides, do not overfill. Bake for 20 minutes.
Remove from the oven, and allow the weights to sit in the crust for a few minutes to press down any puffed areas. Carefully remove the parchment paper with weights from the pie dish and set it aside. It will not be used again.
Continue to bake again for 15 minutes, then remove from the oven. Use a spoon to gently press the base down and sides up, don’t force it too much. Finish baking until golden brown and dry, about 10 to 15 minutes. Transfer to a wire rack until completely cooled, 30 to 40 minutes.
Prepare the Bananas – Cut the bananas into 1/4″ slices. Layer them on the bottom and sides of the pie shell, about 46 pieces. Place plastic wrap over the bananas and press to remove air, then set aside.
Custard Filling – In a small bowl, whisk together sugar and cornstarch, and set aside. In a medium bowl, whisk together the whole eggs and yolk. Add the cornstarch mixture to the eggs, and whisk until combined.
In a medium pot, add the milk, rum, and whole vanilla bean with the scrapings. Heat over medium-low heat until it reaches 180 to 185ºF (82 to 88ºC). It should not be bubbling, 7 to 8 minutes. Turn off the heat.
Temper the Eggs – Place the bowl with the egg mixture in between a kitchen towel. Place the pot of hot milk on a towel beside the bowl with the egg mixture. Temper the eggs by slowly whisking in ¾ cup of the hot milk mixture, ¼ cup at a time, into the egg mixture. Whisk vigorously after each addition.
Whisk the tempered egg mixture into the remaining milk mixture in the pot. Turn the heat to medium, and continuously whisk until the consistency thickens, about 2 to 3 minutes. There may be small lumps. Turn off the heat and whisk in the softened butter.
Add the Filling to the Crust – Immediately strain the custard through a fine-mesh sieve placed into a clean bowl using a spatula to press. Add strained custard to the prepared pie shell. Use a spatula to smooth it out.
Cover the surface with plastic wrap, directly touching the filling to prevent a film from forming. Chill in the refrigerator for at least 3 hours or overnight to firm up the filling. It can also be chilled in the freezer for 1 ½ to 2 hours before adding the whipped cream.
Banana Cream Pie (Page 7 ) | September 18, 2023
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