Vanilla Banana Cream Pie
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||13 Tablespoon (Divided)|
|Butter flavored vegetable shortening/Shortening||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Milk||3 3⁄4 Cup (60 tbs)|
|Egg yolks||5 Large|
|Vanilla extract||1 3⁄4 Teaspoon|
|Ripe bananas||3 Medium|
|Heavy cream/Whipping cream||3⁄4 Cup (12 tbs)|
In medium bowl, mix flour, 1 tablespoon sugar, and 1/2 teaspoon salt.
With pastry blender or two knives used scissor fashion, cut in shortening and 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs.
Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together.
Shape dough into ball.
Preheat oven to 425°F.
On floured surface, with floured rolling pin, roll dough into a round l 1/2 inches larger all around than inverted 9 inch pie plate.
Ease dough into pie plate; trim edge leaving 1 inch overhang.
Fold overhang under; pinch to form high edge; flute.
With fork, prick bottom and side of piecrust in many places to prevent puffing during baking.
Line piecrust with foil and fill with pie weights, dried beans, or uncooked rice.
Bake piecrust 10 minutes; remove foil with weights and bake 10 to 15 minutes longer, until golden.
If pastry puffs up during baking, gently press it to pie plate with back of spoon.
Cool on wire rack.
In 3 quart saucepan, mix cornstarch, 3/4 cup sugar, and 1/4 teaspoon salt; stir in milk until smooth.
Over medium heat, cook until mixture boils and thickens, stirring constantly; boil 1 minute.
In small bowl, beat egg yolks slightly.
Into yolks, beat small amount of hot milk mixture.
Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping.
Over low heat, cook mixture about 2 minutes, stirring constantly, until mixture is very thick.
Remove saucepan from heat; stir in remaining 2 tablespoons margarine or butter (1/4 stick) and 1 1/2 teaspoons vanilla.
Slice 2 bananas.
Pour half the filling into piecrust.
Arrange sliced bananas over custard; spoon remaining filling over banana layer.
Place plastic wrap directly on surface of filling and refrigerate pie about 4 hours or until filling is cold and set.
Serving size: Complete recipe
Calories 4268 Calories from Fat 2128
% Daily Value*
Total Fat 240 g369.2%
Saturated Fat 90.6 g453.1%
Trans Fat 6.7 g
Cholesterol 1256.8 mg418.9%
Sodium 1935.5 mg80.6%
Total Carbohydrates 482 g160.8%
Dietary Fiber 12.5 g49.9%
Sugars 278.2 g
Protein 63 g125.2%
Vitamin A 160.1% Vitamin C 45.5%
Calcium 121.8% Iron 59.4%
*Based on a 2000 Calorie diet