PIE CRUST

This pie crust recipe does make two crusts. Makes 1 double-crust for a 9-inch pie (I saved my other crust to bake with another time in the refrigerator)

Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.

It is very important to work the pastry as little as possible. Don't over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.

Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.

If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.

Preheat the oven to 375 F. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.

Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge.

Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.

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.)

When your pie crust is all ready, the next step is the luscious filling!

FILLING

Combine gelatin and cold water in a 6-ounce custard cup; set aside to soften.

On medium heat, combine the butter and 1 cup brown sugar. Cook and stir until it has changed to a slightly dark brown color and smells almost burnt (about 10 to 12 minutes). Remove pan from heat and slowly pour in the whipping cream. Take care as it may splatter. Set the pan aside.

In another saucepan on medium high heat, heat milk  just until bubbly on edges; remove the pan from heat and set aside.

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).(* It does take about exactly 15 minutes until it turns into this rich custard. Don’t walk away from the stove.) And keep stirring until it thickens.

Remove from heat; stir in softened gelatin.

Peel your ripe bananas and slice 1/2 inch thick; fold into custard mixture.

Pour the banana buttercream mixture into baked pie crust. Take a piece of plastic wrap and cover directly the top of pie. Cool slightly. Chill 4 to 24 hours.

Remove plastic wrap. Place melted chocolates into two small self-sealing plastic bags. Snip a corner on the bottom of each bag (make sure it’s a tiny corner) and drizzle chocolates any way you like on top of your gorgeous pie!

Pie is fine refrigerated for two days.