From Scratch Banana Cream Pie

Servings 8

Preheat oven to 425F
In medium bowl, mix dry ingredients.
Add cold butter and use pastry cutter or two knives to cut butter into dry mixture until it forms pea-size dough balls
Drizzle with 3-4 tbsp ice water and form into ball. You don't want it sticky, but it should come together so it can be rolled out
On lightly floured countertop, use rolling pin to roll dough into 1/8" thick circle
Gently transfer dough to pie plate and cut off excess dough
Crimp sides of dough together all around top of crust
Use foil or parchment to sit inside crust and use dry beans or pie weights to fill up the crust so that the sides of your crust don't collapse inward
Bake 12-15 minutes or until golden brown. Let cool completely

In medium size pot, add sugar, cornstarch and salt. Mix.
Slowly whisk in milk and whisk often over medium heat until thickened and bubbly.
In small bowl, lightly whisk egg yolks
Drizzle a small amount of hot mixture into egg yolks, whisking quickly to temper the eggs
Return pot to heat and slowly, pour egg mixture into pot, whisking rapidly
Cook for 2 minutes more or until thickened
Pour into bowl and cover with plastic wrap, allowing the plastic to touch the surface of the custard. Chill completely.

With stand mixer or hand mixer, pour cream and sugar into bowl and beat until soft peaks form