Banana cream pie in almond crust

 
                      Banana Cream Pie in Almond Crust
 
 Recipe By     : Sarabeth's, NYC
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Pies
                 Restaurants                      Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For Crust:
    6      tbsps         unsalted butter -- at room temperature
      1/4  c             sugar
    1      sm            egg -- beaten slightly
    1      c             all-purpose flour
      2/3  c             finely chopped toasted almonds
      1/8  tsp           baking powder
      1/8  tsp           salt
                         For Filling:
    2      tbsps         water
    1      tsp           unflavored gelatin
    1      c             milk
    1                    vanilla bean -- split lengthwise
    3      lg            egg yolks
      1/3  c             sugar
    1      tbsp          cornstarch
    1 3/4  c             whipping cream -- chilled
      1/3  c             powdered sugar
    3                    bananas -- thinly sliced
 
 Crust:  Cream butter and sugar in processor until smooth.  Add flour,
 almonds, baking powder and salt and process just until combined.  Gather
 dough into a ball, flatten into a disk and refrigerate 1 hour in plastic
 wrap.  (Can be made 2 days ahead.  Keep chilled.  Let stand briefly at room
 temperature to soften before continuing.)
 
 Press dough into 9" glass pie plate, trimming excess even with edge of dish.
 Crimp edge decoratively.  Refrigerate 1 hour.
 
 Preheat oven to 350x.  Line crust with foil.  Fill with dried beans or pie
 weights.  Bake 12 minutes.  Remove beans and foil and bake until crust is set
 and edges are golden brown, about 20 minutes.  Transfer to rack and cool.
 
 Filling:  Pour water into small bowl.  Sprinkle gelatin over.  Let stand 10
 minutes to soften.  Pour milk into medium saucepan.  Scrape seed from vanilla
 bean into milk; add bean.  Bring to simmer.  Whisk yolks, sugar, and
 cornstarch in medium bowl until thick.  Gradually whisk in hot milk.  Return
 mixture to saucepan and cook over medium heat until mixture just begins to
 boil and thicken, whisking constantly, about 3 minutes.  Add softened gelatin
 and stir to dissolve.  Strain mixture into medium bowl.  Press plastic wrap
 onto surface of pastry cream and chill until cool, about 30 minutes.
 
 Using electric mixer, beat cream and powdered sugar in a large bowl to stiff
 peaks.  Carefully fold 1 1/2 c whipped cream into pastry cream.  Fold in
 bananas.  Spoon mixture into crust.  Spoon remaining whipped cream into
 pastry bag with medium star tip.  Pipe whipped cream over filling, covering
 completely.  Chill until set, at least 3 hours and up to 6 hours.
 
 If you use the recipe, let me know how it turns out!