Chef Henry's Pie Crust and Banana Cream Filling

This recipe comes from a woman in the Willow Creek Ward named Janet Clayton.

Pie Crust

4 1/2 cups flour
2 1/2 cups shortening
1 cup water or whole milk cold
1 T sugar
1 1/2 tsp salt

Mix sugar and salt in flour, add shortening and mix till evenly crumbly. Add liquid. Mix. Roll out bottom crust. Brush with milk. add filling. top with crust seal; brush again. bake 350 for 30min or until crust is done. Makes 3-2 crust pies or 6 pie shells. For shells bake 15min at 400.

Banana Cream Filling

3/4 cup sugar
1/4 corn starch
1/2 tsp salt
1 envelope unflavored gelatin
3 cups milk
4 egg yolks
2 T butter
1 T vanilla
1 cup whipping cream
3-4 med bananas

In 2 quart pan combine sugar starch salt gelatin well. Whisk stir in milk and eggs. Cook on low heat stirring until thickened about 15min. Stir in butter and vanilla after you remove from heat. Cover surface directly with plastic wrap, chill (can be done the day before). Before serving whip heavy cream and fold into filling. Place sliced bananas in bottom of baked pie crust. Place filling in baked pie crust. add sliced bananas on top and chill till set.

*This recipes doubled gives enough for 3 pies. You can also use coconut instead of bananas.