banana cream pie

this recipe makes two pies, which means you can freeze one for a rainy day, or you can two pies, I wont judge.

Total time: 8hr 50 mins
Prep: 7 hrs 50 mins
Cook: 1 hr
Makes 2 x 10 inch pies

Ingredients:

Pastry:
4 1/2 cup flour
2tsp salt
2tsp sugar ( optional)
1 1/2 cup unsalted butter, cut into small cubes.
1/2 cup ice water
2 tsp red wine vinegar

Banana cream filling:
8 cups milk
1/4 tsp salt
1 vanilla bean, deseeded
24 egg yolks
2 2/3 cup sugar
1 cup corn flour
6 tbsp unsalted butter
6 ripe bananas

Method:
 for the pastry: in a bowl combine the flour, salt and sugar, add the butter and mix until the mixture resembles coarse crumbs. stir the water and vinegar together, then gradually add to the flour mixture. mix at a medium speed until a dough forms, do not over mix. divide the dough in 2 and then wrap each one in clingfilm and refrigerate for 30 minutes. on a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8 inches thick. place your dough in the pie plates and then with a fork press the edges for that decorative edge. repeat and clingfilm, leave for 30 minutes to rest. preheat the oven at 180 degrees c and then cover each crust with a sheet of tin foil then pour dried beans or pie weights about 3/4 up. bake for 25-mins then remove the foil and beans. bake for another 10 to 15 minutes until golden brown. remove and cool on wire racks.

for the banana cream filling: combine the milk, salt and vanilla bean in a pan and heat. as soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute. whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. gradually whisk in hald of the hot milk mixture. pour the yolk-mixture back into the saucepan and whisk until the mixture boils and begins to thicken. reduce the heat and stir for about another 5 minutes. when done turn off the heat and stir in the butter until it melts completely, cut the bananas into about a £1 thick and then fold into the mixture. pour the filling into the pie shells, push the banana sliced below the surface to prevent them from browning, then smooth over the tops. cover with clingfilm
against the surface to prevent a skin forming, refrigerate at least 7 hrs or over night