Here you have the recipe of the most famous and delicious pie of America, BANANA CREAM PIE
for pie crust:
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter
1. mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add 4 tablespoons ice water; work the dough until comes together. If dough is still crumbly, add more ice water a tablespoon at a time it's so important to not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
6. Crimp rim with fingertips and knuckle.
for the cream:
1 large whole egg, lightly beaten, plus 4 large egg yolks
6 to 8 medium-ripe bananas
3 cups whole milk
2/3 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons confectioners' sugar
1. Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with dried beans or rice . Bake until edges of crust just turn golden, 25 to 30 minutes. do not overcooked Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
2. Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, more less 4 minutes.
3. Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. cook over it medium-high heat, whisking constantly, until custard is thick , 3 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.) the cream must be cold.
4. cut 4 bananas into 1/4-inch slices, slightly on the bias. arrange the slices in slightly overlapping rows. Cover with custard, smooth it into an even layer usinf a spatula.
combine cream and confectioners' sugar; beat until soft peaks form. spread the whipped cream on top of the custard. Refrigerate pie for at least 1 hour or up to 2 days.
5. Just before serving, cut 3 or 4 bananas into 1/4-inch slices, arrange the slices in slightly overlapping rows on top of the whipped cream.