### TranslatedIngredients: 2 Ripe Bananas - big ones and sliced,1 pinch Cocoa Powder - to garnish (optional),2 cups All Purpose Flour (Maida),140 grams Butter - chilled and cut into cubes,2 tablespoon Icing Sugar,3 tablespoon Chilled water,1 1/2 cups Milk,5 Egg yolks,4 tablespoon All Purpose Flour (Maida),1 tablespoon Corn flour,1/4 cup Caster Sugar,1 pinch Salt,1 teaspoon Vanilla Extract,1 cup Heavy whipping cream - (or non-dairy cream),3 tablespoon Icing Sugar,1/2 teaspoon Vanilla Extract ### PrepTimeInMins: 300 ### CookTimeInMins: 15 ### TotalTimeInMins: 315 ### Servings: 6 ### Cuisine: Continental ### Course: Dessert ### Diet: Eggetarian ### TranslatedInstructions: To begin making the Banana Cream Pie, first make the pie crust. Pre-heat the oven to 190 degrees Celsius.Add Maida, butter and icing sugar in a mixing bowl or the bowl of a food processor. Rub with your finger tips till the mixture resembles bread crumbs (or pulse 2-3 times, if using the food processor). Add cold water as required, until the dough just comes together. (Do not handle the dough too much, work quickly)Make a disk and wrap the dough in plastic film. Keep refrigerated for 45 minutes or an hour.Grease a 7-inch loose bottom, fluted tart pan.Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan.Carefully pick up the rolled out dough and place on the pan.Press the bottom and the sides evenly. Scrape off the excess dough that comes out over the edge.Prick the bottom with a fork and refrigerate the crust for 10 minutes.Cut a baking paper slightly bigger than the tart pan.Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)Bake for 10-12 minutes. Remove the baking paper and beans and bake the pie crust for 6-7 minutes, till it is light brown. Cool on a wire rackInvert a glass and place it on a flat surface. Carefully place the pie pan over it. The fluted edge drops down.Keep the pie crust on a flat surface. Use a palette knife to take off the plate at the bottom, ensuring that the crust does not crack. (or you can just leave it as it is)For the Vanilla Pastry Cream, heat the milk in a saucepan.In a heat proof bowl add the egg yolks, sugar, flours, vanilla extract. Whisk.When you see a few bubbles around the edge of the pan (or when the milk is about to boil), pour half of the milk over the egg yolk mixture, whisking constantly till the mixture is homogeneous.Pour the mixture back into the saucepan and heat on low flame, whisking constantly till the custard thickens (about 2-3 minutes) Keep it covered to avoid the formation of skin on top of the custard.For the whipped cream, whip the cream, sugar, and vanilla extract to stiff peaks using a hand blender.If using non-diary cream skip the sugar.To assemble the Banana Cream pie. Place the banana slices on the pie crust, top them with the pastry cream, spread evenly.Spread the whipped cream over it (or you can pipe out a design)sprinkle the cocoa over the whipped cream, if using.Refrigerate for 3-4 hours, cut into wedges and serve.Your Banana Cream Pie is ready to eat.Banana Cream Pie can be served as a dessert for your special dinner.For an amazing dinner, you can serve Roasted Vegetable Pasta Primavera and for dessert serve Banana Cream Pie.