Instructions

PIE DOUGH

1. In the bowl of a food processor, process 3/4 cup flour, sugar and salt until combined. Add the chilled butter and shortening to the bowl and process until combined and mixture begins to form clumps and no flour bits remain, about 10 seconds.
   
2. Scrape down the bowl and add the remaining 1/2 cup flour to the bowl and pulse until the mixture comes together, about 6 pulses.
   
3. Transfer dough to a medium bowl and sprinkle with chilled vodka and water. Stir and press the mixture until the dough sticks together.
   
4. Turn out the dough onto a sheet of plastic wrap and flatten it to a 4-inch round disk and wrap up tightly. Place the dough in the refrigerator for at least 1 hour before using.
   
5. Place the chilled dough on the counter for 10 minutes before rolling out. Adjust an oven rack to the center position and heat the oven to 425 degrees. On a lightly floured surface, roll the dough out into a 12 inch circle. Loosely roll dough around a rolling pin. And gently unroll it onto a 9-inch round pie plate, letting excess dough hang over the edge. Gently press the dough into the pie plate. Wrap the dough loosely with plastic wrap and set on a baking sheet and place in the refrigerator to chill for 30 minutes.
   
6. Trim the overhand to 1/2 inch beyond the edge of the pie plate. Tuck the overhang under itself. Crimp the dough edges and wrap the dough lined pie plate loosely with plastic wrap and chill in the refrigerator for 15 minutes.
   
7. Line a chill pie shell with a double layer of foil, making sure to cover the edges to prevent burning and fill with dry beans, uncooked rice or pie weights.
   
8. Bake until the pie dough looks dry, about 15 minutes. Remove the foil with pie weights and continue to bake for 8 -12 minutes until the crust has browned. Transfer to a wire rack to cool completely, about 1 hour.
   

BANANA FILLING

1. In a medium bowl, combine the sugar, cornstarch and salt. Add the eggs and egg yolks and whisk to combine.
   
2. In a medium saucepan, bring the milk and cream to a simmer over medium heat.
   
3. Pour about 1/4 of the simmering milk mixture into the egg mixture and whisk quickly to temper them. Pour the mixture back into the saucepan and whisk constantly. Reduce the heat to medium-low and with a silicone spatula continue to cook and stir constantly, until the mixture thickens and large bubbles start to appear and break on the surface. Remove from the heat and stir in the butter until completely melted. Add in vanilla extract and stir to combine.
   
4. Holding a fine mesh sieve in one hand and with the other hand, pour the filling through the sieve over the baked pie crust to remove any bits of egg that may have cooked in the process. Cover the filling with plastic wrap directly on top of the surface and refrigerate until fully cooled and set, at least 2 hours and up to 24 hours.

WHIPPED CREAM

1. Combine sugar, salt, cream and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-low speed for about 1 minute, then increase mixer speed to medium-high and whip until cream is thick enough to hold firm peaks, about 3 minutes.
   

DECORATING

1. TIP: Sprinkle sliced bananas with squeeze of lemon juice to help reduce browning.
   
2. When ready to serve, remove the plastic wrap and arrange sliced bananas on top of the filling in an even layer, overlapping the slices so they are well packed together. Attach piping tip #827 to a piping bag and fill with whipped cream. Pipe large rosettes around the edge of the pie. Then pipe smaller dollops inside of of the rosettes. Fill with middle of the pie with a few extra slices of bananas. Slice and enjoy.