Since it's Wild Card Wednesday...I thought I'd share my Grandma's recipe for Banana Cream Pie. She always had to make several of them when making them for our family!
1 1/4 cups all-purpose flour
1/3 cup shortening
4 to 5 tablespoons cold water
Stir together flour & 1/4 teaspoon salt. Using a pastry blender, cut in shortening till pieces are pea size. Add 1 tblspoon water to part of the mixture & gently mix with a fork. Push moistened dough to the side of the bowl & repeat moistening the dough till all the dough is moistened. Form dough into a ball.
On a lightly floured surface, sightly flatten dough with your hands. With a rolling pin, roll dough from the center to the edges into a circle about 12" in diameter.
Wrap pastry around the rolling pin and transfer to 9" pie plate. Ease pastry ito pie plate being careful not to stretch the dough.
Trim pastry to 1/2" beyond edge of the pie plate. Fold extra pastry under. Crimp edges with fingers. Generously prick bottom & sides of shell with a fork. Make sure to prick where the sides meet the bottom of the crust. Place parchment paper in pie crust and fill with beans of some sort to keep the crust from shrinking.
Bake in a 450 degree oven for 8 minutes. Remove beans and paper & bake another 5 minutes, or until golden brown.
1/2 cup sugar
5 tbl flour
1/4 tsp salt
3 egg yolks
2 cups milk
2 tbl butter
1 tsp vanilla
1 tbl rum
1 1/2 cups chilled heavy cream
3 large ripe sliced bananas
Sift sugar, flour & salt in large mixing bowl. With a large spoon beat in the egg yolks one at a time.
Heat the milk & butter in a small sauce pan until butter melts & small bubbles from around the edge of the pan.
Slowly pour into the egg mixture stirring constantly with a whisk. Add vanilla & rum.
Return to sauce pan. Bring almost to a boil, reduce heat to low & simmer stirring until it thickens into a heavy custard. Let it cool until lukewarm.
Meanwhile beat 1/2 cup of the cream until it forms peaks. With a spatula gently fold into custard. Layer custard & sliced bananas in pie crust starting & ending with custard. Top with the extra whip cream. (For 1 cup whipping cream add 2 tbl spoon sugar & 1/2 tsp vanilla)