Banana Cream Pie

I've made Banana Cream Pie before, but this has got to be the best one I've ever made :) Thank you, Fink family for providing me with the recipe book and tools to make such wonderful pies!


(The best) Dough (I've ever used for baking pies):
1 - 1/4 c. flour
1 Tbsp. sugar
1/4 tsp. salt*
1/2 c. unsalted butter,* cut into small cubes
3 Tbsp. cold water
*or omit the salt and use salted butter

In an electric mixer, stir dry ingredients; add butter. Mix on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix on low until the dough pulls together. Roll out the dough and place in a 9-inch pie pan. Decorate and trim the edges. Refrigerate pie shell for 30 minutes (or until firm). Preheat oven to 375 degrees F. If you have ceramic pie weights, place them inside the pie shell and bake for 25 minutes. Remove weights, and make until golden color (about 7-10 more minutes). Let cool completely.

Pie:
1/4 c. cold water
2-1/2 tsp. (1 pkg.) unflavored powdered gelatin
2 c. milk
4 large yolks
1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
3 bananas, peeled and cut into slices

Pour cold water into a small bowl and sprinkle with gelatin. Let sit until gelatin softens and swells (5-10 minutes). In a saucepan over medium heat, warm the milk until hot to touch (about 8 minutes). Remove from heat. In a bowl, whisk together egg yolks and sugar until pale yellow. Add the cornstarch and salt, beating until smooth. Add the hot milk to the yolk mixture 1 c. at a time, mixing well after each addition. Add the softened gelatin and mix well. Return to the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, 8-9 minutes. Remove from heat and whisk in the vanilla.

Lay 2/3 of the banana slices in a single layer in the bottom of the baked pie shell. Stir remaining banana slices into the custard and spoon it evenly over the bananas. Cover with plastic wrap (poke a few holes in the plastic). Refrigerate for about 4 hrs.

Topping:
1 c. heavy cream
1 tsp. dark rum (optional)
1 tsp. vanilla extract
1 Tbsp. sugar

In a an electric mixer, combine cream, rum, vanilla, and sugar on medium-high speed (beat until soft peaks form). Spread whipped cream on top of the cooled pie. Refrigerate until ready to serve, then let sit at room temperature for 20 minutes.