NOVEMBER 18---REMEMBERING

Remembering my friend Lela Mae with a recipe I found that states it is: THE BEST BANANA CREAM PIE EVER! I'm not sure this is true because THE BEST BANANA CREAM PIE EVER was made by my friend Lela Mae. Unfortunately, I don't have the recipe so this will have to suffice. It does remind me of my friend Lela Mae though, who loved me to the end. Miss you Lela!

BEST BANANA CREAM PIE EVER

Prep time: 30 minutes plus chilling and cooling

Bake about 30 minutes

Makes 10 servings

1 (9-inch) homemade pie shell

CUSTARD

2/3 cup sugar

1/4 cup cornstarch

Pinch of salt

3 cups whole milk

4 large egg yolks, lightly beaten

2 tablespoons butter

1 tablespoon vanilla extract

3 medium bananas

HOMEMADE WHIPPED CREAM

1-1/2 cups heavy or whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

Bake pie shell as directed. Cool

Meanwhile, prepare custard in a 3-quart saucepan. Combine sugar, cornstarch and salt. With a wire whisk beat in milk and egg yolks. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter and vanilla. Cool 10 minutes.

Slice bananas. Arrange half of the bananas in the bottom of pie shell. Spread with half of the custard. Repeat with remaining bananas and custard. Press plastic wrap on to the surface of the custard. Refrigerate pie until custard is set, at least 4 hours or over night.

To serve, prepare homemade whipped cream in medium bowl. With mixer at medium speed, beat cream, sugar, and vanilla to stiff peaks. Spread cream over filling. Enjoy.

Here's a crust that says it is flaky. No guarantees, since I have not made this one myself but I thought that I would include it since it states that "a bit of vinegar ensures a tender crust."

Makes 2-10 inch pies--each serves 8

4-1/2 cups sifted all-purpose flour

2 teaspoons salt

2 teaspoons sugar (optional)

1-1/2 cups (3 sticks) cold, unsalted butter, cut into pieces

1/2 cup ice water

2 teaspoons red wine vinegar

In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix 1 minute. Add the butter and mix just until the mixture resembles coarse crumbs. Stir the water and vinegar together, then gradually add to the flour mixture. Mix at medium speed just until a dough forms. Do not over mix. Divide the dough in 2 and shape into round, flat disks on sheets of wax paper. Wrap separately and refrigerate 30 minutes.

Lightly flour your rolling pin. On a lightly floured surface, roll the dough out into a large circle about 1/8 inch thick. Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around. Roll the dough circle up onto your rolling pin, the unroll it into the pie place. Preheat the oven to 375 degrees. Weigh crust down with dried beans or pie weights. Bake 25-30 minutes, or just until dry and set, then remove the foil and beans. Bake another 10-15 minutes, until golden brown.