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-CRUST-
1 1/4 c All purpose flour
3/4 ts Salt
1/3 c Chilled solid vegetable
-shortening, cut into pieces
5 tb Chilled unsalted butter,
-cut into pieces
7 tb (about) ice water
FILLING
10 lg Egg yolks
1 c Sugar
1/2 c Fresh lime juice
1/2 c Tequila
2 ts Grated lime peel
1/2 c (1 stick) unsalted butter,
-cut into pieces
TOPPING
1 sm Very ripe banana, peeled
1 c Chilled whipping cream
1 tb Powdered sugar
FOR CRUST: Combine flour and salt in processor. Add shortening and
butter and cut in using on/off turns until mixture resembles coarse
meal. Using on/off turns, gradually blend in enough water until
mixture forms moist clumps. Gather dough into ball; flatten into
disk. Wrap in plastic and chill 30 minutes. (Can be made 1 day ahead.)
Preheat oven to 350’F. Roll out dough on floured surface to 16-inch
round. Transfer to 9-inch-diameter glass pie dish. Cut off excess
dough, leaving 1/2-inch overhang. Fold overhang under to form
double-thick edge. Crimp edge decoratively. Pierce crust all over
with fork. Bake until crust is golden, piercing bottom if crust
bubbles, about 35 min- utes. Transfer to rack and cool.
FOR FILLING: Whisk first 5 ingredients in top of double boiler to
blend. Set over simmering water and whisk until custard thickens and
registers 170’F on candy thermometer, about 4 minutes. Remove from
over water. Add butter and whisk until melted. Cool slightly. Pour
filling into crust. Refrigerate until filling sets, at least 3 hours
or overnight.
FOR TOPPING: Puree ripe banana in processor. Using electric mixer,
beat cream and sugar in medium bowl to stiff peaks. Fold banana into
cream.
Spoon topping over pie. (Can be prepared 2 hours ahead; r@gerate.)
Cut into wedges and serve.
Yields
8 servings
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