Yelapa Style Banana Pie
Adapted from the Auguest 2018 issue of Food & Wine.
The recipe calls for a hot water pie crust because it is sturdy for eating on the beach. While it was good, I see no reason why a regular crust wouldn’t suffice if you are eating it at home. Also, The recipe calls for a 9 1/2″ deep dish pie pan. But the custard was a bit shallow for my pan so I increased it by 50%.
2 cups all-purpose flour
1/4 tsp. salt
1/3 cup butter
1/3 cup vegetable shortening
1/4 cup water
3 large bananas, cut diagonally into 1/3-inch thick slices
3 large eggs, at room temp.
1 cup whole milk
3/4 cup sweetened condensed milk
1 vanilla bean pod, split and seeds scraped
1/4 tsp. salt
2 Tbsp. granulated sugar, optional, for topping
Preheat oven to 375F. Whisk together flour & salt in a medium bowl. Make a well in the center. Set aside.
Combine butter, shortening and water in a small saucepan. Cook over medium-high heat until butter & shortening are melted, stirring constantly. Bring to a simmer and cook 30-60 seconds.
Pour into well in flour. Working quickly, mix until a shaggy dough forms. Transfer to a clean surface and knead until smooth, about 1 minute.
Roll out between two pieces of parchment. Remove top parchment and carefully flip dough into 9 1/2-inch deep-dish pie plate, patching if necessary. Line with parchment and fill with pie weights.
Bake in preheated oven until crust is set, about 18 minutes. Remove weights and parchment and bake until lightly browned, about 15 minutes.
Remove to wire rack and cool completely.
Reduce oven temp to 325F.
Line pie pan with banana slices.
In a medium bowl, whisk eggs until completely blended.
Add milk, condensed milk, salt and vanilla bean seeds. Whisk to combine. Carefully pour over bananas.
Bake 325F until edges are set and center is slightly jiggly, 45-50 minutes. Banana slices will rise to the top. Remove to wire rack & cool.
If desired, sprinkle with sugar and carmelize with a kitchen torch.
Serve warm or chilled.