Recipe: Frank Fat's Restaurant Banana Cream Pie

FRANK FAT'S RESTAURANT BANANA CREAM PIE

50 year old recipe from Frank Fat's Restaurant, Sacramento, CA.

RICH PIE PASTRY FOR A SINGLE-CRUST 10-INCH PIE:
1 cup all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
4 tablespoons firm cold butter
4 tablespoons firm cold margarine
3 tablespoons ice water

CUSTARD FILLING:
3 large eggs
3/4 cup sugar
2 tablespoons cornstarch
1 1/2 tablespoons butter, softened
1 teaspoon vanilla extract
3 1/2 cups whole milk
4 bananas

TOPPING:
1/2 cup heavy (whipping) cream
1 teaspoon sugar
1/4 teaspoon vanilla extract

FOR THE CRUST:
Place flour, sugar and salt in a food processor fitted with a metal blade. Process 2 seconds. Cut butter and margarine into 1/2-inch chunks and distribute over the flour.

Process until fat particles look like small peas, 6 to 8 seconds. With motor running, add ice water through the feed tube. Process just until dough forms a ball.

(To make dough without a food processor, combine flour, sugar and salt in a large bowl. With a pastry blender or two table knives, cut butter and margarine into flour until fat particles look like small peas. While stirring with a fork, sprinkle water over mixture, 1 tablespoon at a time, until all flour is moistened and dough forms a ball.)

Shape dough into a 4-inch round. Dust with flour. Wrap dough tightly in plastic wrap. Refrigerate for at least 1 hour before using.

Heat oven to 400 degrees. On a lightly floured board, roll out chilled dough until it is 1/2-inch-thick and 2 inches larger in diameter than a 10-inch pie pan. Fit pastry into pan, making a high, fluted edge. Prick bottom of pastry in several places with a fork. Place pastry-lined pan in freezer for 30 minutes.

Bake 12 to 14 minutes or until lightly browned. Place on a rack and let cool completely before filling.

FOR THE CUSTARD FILLING:
In a medium bowl, beat eggs lightly with an electric mixer. Add sugar, cornstarch, butter and 1 teaspoon vanilla extract. Beat until well-mixed.

In a heavy 3-quart pan, heat milk just to scalding. Pour half of the hot milk into the egg mixture, stirring to blend well. Return egg-milk mixture to remaining milk in pan. Cook, stirring constantly, over low heat until custard has thickened enough to lightly coat a metal spoon. Remove from heat and let custard cool to room temperature.

Peel bananas and cut into 1/4-inch slices, placing the slices into an even layer over the bottom of the cooled pie crust. Pour custard over the bananas. Refrigerate at least 2 hours.

FOR THE TOPPING:
Just before serving, whip cream, sugar and 1/4-teaspoon vanilla until stiff. Spread in an even layer over the pie.

Note: If you are using a shallow pie plate, you may have custard and bananas left over. These can be layered in dessert cups and refrigerated.

Makes 8 servings
Source: The Lina Fat Cookbook: Recipes from the Fat Family Restaurants by Lina Fat, Elaine Corn and Jan Nix. Reprinted in the Sacramento Bee newspaper, Apr 27, 2011.