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1. Preheat oven to 375 degrees F. Roll out pastry portion on a floured surface to a circle about 12-inches in diameter*. Transfer pastry to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer for 10 minutes. Line pastry with an 8-3/4-inch foil pie pan**; fill with dried beans or pie weights. Place on a foil-lined baking sheet. Bake for 30 minutes. Carefully remove foil pie tin. Bake 15 minutes more. Cool on a wire rack. (Or bake refrigerated piecrust according to package directions.)
2. Combine gelatin and cold water in a 6-ounce custard cup; set aside to soften.
3. In a small saucepan combine butter and 1 cup brown sugar; cook and stir over medium heat until it has changed to a slightly dark brown color and smells almost burnt (about 10 to 12 minutes). Immediately add whipping cream (mixture may sputter). Remove from heat and set aside.
4. In another saucepan heat milk just until bubbly on edges; remove from heat.
5. In a bowl combine remaining 1/2 cup brown sugar, cornstarch, flour and salt. Whisk in egg yolks, egg and vanilla. Whisk until fluffy (about 1 minute). Gradually stir hot milk into egg mixture. Add brown sugar mixture. Return mixture to saucepan; cook and stir over medium heat until thick and bubbly (about 15 minutes). Remove from heat; stir in softened gelatin.
6. Peel bananas and slice 1/2 inch thick; fold into custard mixture. Pour into baked pie crust. Take a piece of plastic wrap and cover directly the top of pie. Cool slightly. Chill 4 to 24 hours.
7. Remove plastic wrap. Place melted chocolates into two small self-sealing plastic bags. Snip a corner of each bag and drizzle chocolates atop pie. Serve within 2 days.
1. In a very large bowl combine flour, sugar, salt,* and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.