Marie Callender's Banana Cream Pie By Todd Wilbur

This recipe is from top secret restaurant recipes book by todd wilbur. (www.topsecretrecipes.com) this is simply the best banana cream pie, no questions asked. Its so rich, creamy, and velvety. It almost melts in your mouth. One bite and you'll be hooked. I threw away all my other banana cream pie recipes. Fresh ripe bananas in a rich vanilla cream, topped with fresh whipped cream or fluffy meringue. For a faster version you may use ready-made graham cracker crusts (the nilla cookie crust is the best). You may use low-fat/no fat products & artificial sweeteners instead of the sugar with no flavor change. if someone doesn't like this i will be shocked as i've never had any complaints as well as leftovers. I hope you enjoy it as much as i have.

Steps

Beat together the butter and shortening until smooth and creamy and chill until firm.

Sift together the flour , sugar , and salt in a medium bowl.

Using a fork , cut the butter and shortening into the dry ingredients , until the mixture has a consistent texture.

Mix egg yolk , ice water , and vinegar into the dough , then form it into a ball and refrigerate it for 1 hour so that it will be easier to work with.

Preheat the oven to 450f.

When the dough has chilled , roll it out and press it into a 9-inch pie plate.

Press parchment paper or aluminum foil into the crust and weight the crust down with ceramic pie weight or another pie pan filled with dried beans.

This will prevent the crust from putting up and distorting.

Bake for 15 minutes , then remove the weigh or pan filled with beans and prick the crust with a fork to allow steam to escape.

Bake for another 5 to 10 minutes , or until the crust is golden brown.

Let the crust cool.

Make the filling by sifting together the s.

Ingredients

butter, shortening, flour, sugar, salt, egg yolk, ice water, vinegar, cornstarch, whole milk, egg yolks, vanilla, bananas, heavy cream, slivered almonds