If you’ve only ever tasted diner versions of banana cream pie, you must make this recipe before another day passes. Please don’t argue; you simply have to taste the delicate, vanilla-scented cream spooned inside a brittle, buttery crust, with nuggets of fresh cold banana in every bite. Life is too short not to experience a homemade banana cream pie — or two. Gale’s mother Myrna was always famous for her flaky pie crusts: this is her recipe, with a bit of vinegar to ensure a tender crust.

This recipe makes two pies, but you can easily make just one: make two pie crusts but cut the filling ingredients in half. Refrigerate or freeze the remaining crust (make it through step 3 and refrigerate, wrapped tightly) for another day. How about using it for a very savory purpose: the Caramelized Onion Tart.

Ingredients
Makes 2 10-inch pies; each serves 8 

For Myrna’s Pie Crust:
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

For the Filling:
8 cups whole milk
1/4 teaspoon salt
1 vanilla bean, split lengthwise
24 egg yolks
2 2/3 cups sugar
1 cup cornstarch
6 tablespoons cold unsalted butter, cut into pieces
6 ripe bananas, sliced into coins 1/4-inch thick
Whipped cream for serving (optional)

Instructions

1. Make the pie crust: 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.
2. Stir the water and vinegar together, then gradually add to the flour mixture. Mix at medium speed just until a dough forms. Do not overmix.
3. Divide the dough in 2 and shape into round, flat disks on sheets of wax paper. Wrap separately and refrigerate 30 minutes.
4. 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.
5. Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold. Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge. Press the edge with the back of a fork to create a decorative edge. Repeat with the other pie crust, then refrigerate the crusts, covered, 30 minutes more.
6. Preheat the oven to 375 degrees.
7. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set, then remove the foil and beans.
8. Bake another 10 to 15 minutes, checking frequently to prevent overbaking, until just golden brown. Remove from the oven imediately and let cool on wire racks.
9. Make the filling: Combine the milk, salt, and vanilla bean in a non-aluminum and heat over medium heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute.
10. Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.
11. Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook over medium heat, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat.
12. Stir in the butter until melted, then fold in the bananas. Pour the filling into the prebaked pie shells.
13. Push the bananas below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming.
14. Refrigerate at least 7 hours or overnight, and serve with whipped cream.

Try a botrytised Vouvray Moelleux from France’s Loire Valley.