Banana Cream Pie In Almond Crust - cooking recipe

Ingredients

Crust
6 tablespoons butter, room temperature
1/4 cup sugar
1 small egg, beaten to blend
1 cup flour
1 cup finely chopped toasted almond
1/8 teaspoon baking powder
1/8 teaspoon salt
Filling
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
1 1/4 cups milk (do NOT use low-fat)
1 vanilla beans, split lengthwise or 2 teaspoons vanilla extract
3 large egg yolks
1/3 cup sugar
1 1/2 tablespoons cornstarch
1 3/4 cups chilled whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 ripe bananas, peeled, thinly sliced

Preparation

For crust: Cream butter and sugar in processor until smooth and fluffy; add egg and blend until smooth; add flour, 2/3s cup of almonds (retaining 1/3 cup for topping), baking powder and salt and process just until combined; gather dough into ball; flatten into disk.
Wrap in plastic and refrigerate 1 hour.
Press dough into 9-inch diameter glass pie dish, trimming excess even with edge of dish; crimp edge decoratively; refrigerate 1 hour.
Preheat oven to 350\u00b0F; 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.
For filling: Pour 2 tbs water into small bowl; sprinkle gelatin over; let stand 10 minutes to soften; pour milk into medium saucepan; scrape seeds from vanilla bean into milk; add bean; bring to simmer; whisk yolks, 1/3 cup sugar and cornstarch in medium bowl until thick; gradually whisk in hot milk; return mixture to same 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; press plastic wrap directly onto surface of pastry cream and chill until cool, about 30 minutes.
Beat cream, confectioners' sugar and 1/2 tsp vanilla extract in large bowl to stiff peaks; carefully fold 1 1/2 cups whipped cream into pastry cream; fold in bananas; spoon mixture into pie crust; spoon remaining whipped cream into pastry bag fitted with medium star tip; pipe whipped cream over filling, covering completely; chill until set, at least 3 hours and up to 6 hours; just before serving, sprinkle with remaining 1/3 cup of toasted almonds.
Note: Because of the bananas, this pie is best eaten the day of making as they do turn brown as time passes - the flavour's still great, though.