- For pudding: In a large bowl prepare an ice bath. In a small bowl whisk the yolks lightly. In a large saucepan whisk together the milk, granulated sugar, cornstarch, and kosher salt. Cook and stir until thickened, whisking the mixture constantly.
- Pour about half of the hot milk mixture in a thin stream into the egg yolks, whisking constantly. Return all to saucepan. Cook and stir over medium-high heat about 3 minutes or until thickened and bubbly. Remove from heat, whisk in 1 tsp. of the vanilla; set pan in the ice bath. Stir occasionally until cool. Transfer to a bowl; cover surface with plastic wrap. Chill up to 24 hours.
- To assemble: Slice the bananas; arrange a layer of slices in bottom of piecrust. Cover with a layer of pudding; repeat with remaining banana slices and pudding.
- For topping: Whisk the cream, powdered sugar, peanut butter, and the remaining vanilla until stiff peaks form. Pile the topping onto the filling and sprinkle with some peanuts.
- In a large bowl whisk together flour and 11/2 tsp. kosher salt. Using a pastry blender or your fingers, work butter into flour mixture until butter is bean-size. Stir in 3/4 cup of the water, a few tablespoons at a time. Squeeze a small handful of dough. If dough is still crumbly, stir in the remaining water, 1 Tbsp. at a time.
- For Ian's mixing method: Turn dough out in a mound on a work surface. Starting with a quarter of the mixture, smear that section of the dough with the palm of your hand, pushing away from the mound. Repeat with remaining dough sections. Gather the dough into a ball, divide into thirds, wrap in plastic wrap, and press each into a round disk. Chill 30 to 60 minutes.
- Using a floured rolling pin on a generously floured surface, roll one portion of dough into a 12-inch circle. Transfer to a 9-inch pie plate and trim to 1/2 inch beyond edge of pie plate. Fold extra dough under, even with the pie plate edge; press it together. Flute as desired. Prick the bottom and sides of dough several times with a fork.
- Preheat oven to 375 degrees F. Line dough with a double thickness of foil; fill with pie weights or dried beans. Bake about 20 minutes or until sides are golden and firm. Remove weights and foil; bake for 10 to 15 minutes more or until the bottom is golden. Cool completely on wire rack. Makes three 9-inch piecrusts.
From the Test Kitchen
If you don't use all three of these baked crusts, freeze the extras to use later.
Nutrition Facts (Banana Pie)
- Per serving:
- 442 kcal ,
- 25 g fat
- (14 g sat. fat ,
- 2 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 151 mg chol. ,
- 281 mg sodium ,
- 47 g carb. ,
- 2 g fiber ,
- 26 g sugar ,
- 8 g pro.