Categories: Pies, Desserts, Fruits, Cyberealm 
      Yield: 1 pie 
  
--------------------------------PASTRY CREAM-------------------------------- 
      2    Tea Bags 
  1 3/4 c  Milk 
    1/3 c  Sugar 
    1/4 c  Milk 
    1/4 c  Cornstarch 
      1    Egg 
      4    Egg Yolks 
      4 tb Unsalted Butter, cut up 
    1/2 ts Vanilla 
 
--------------------------------PATE BRISEE-------------------------------- 
  1 1/4 c  Unbleached Flour 
    1/3 c  Cake Flour 
    1/2 ts Salt 
    1/4 ts Baking Powder 
    1/2 c  Unsalted Butter, cut up 
      3 tb To 5 Ice Water 
 
-------------------------------CREAM TOPPING------------------------------- 
  1 1/4 c  Heavy Cream 
      1 tb Sugar 
    1/2 tb Fruit-Flavored Tea, cold 
 
----------------------------BANANA CREAM FILLING---------------------------- 
      5 oz Banana, pureed 
     15 oz Bananas, sliced 
  
  Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups 
  milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from 
  heat, cover and set aside. 
   
  In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a 
  smooth paste. Add egg. Beat at medium speed until b lended. Add egg yolks, 
  one at a time, beating well after each addition. 
   
  Remove tea bags from milk mixture, squeezing out as much milk as possible. 
  Gradually beat hot milk mixture into egg mixture at low speed. Pour into a 
  clean saucepan. Cook, whisking constantly, over medium-low heat until 
  mixture becomes extrememly thick and boils. 
   
  Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed 
  until smooth. Pless plastic wrap directly on surface of pastry cream. Cool 
  to room temperature, about 1 hour. Refrigerate until thoroughly chilled, 
  about 2 hours. 
   
  Pate Brisee: While pastry cream is cooling, in a food provcessor combine 
  flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off 
  pulses until mixture resembles peas. 
   
  With processor running, gradually add ice water until dough cleans sides of 
  bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate 
  at least 30 minutes. 
   
  On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9: 
  pie plate. Roll edge under and flute. Prick dough all over with tines of 
  fork. Cover and refrigerate for 30 minutes. 
   
  Preheat oven to 425ÜF. Line pastry with double thickness of foil. Fill with 
  dried beans. Bake at 425ÜF for 15 minutes. Remove foil and beans. Continue 
  baking pastry shell 5-10 minutes until lightly browned. Cool on rack. 
   
  Cream Topping: Beat cream until it just begins to hold its shapeGradually 
  add 1 tb sugar and 1/2 tb tea., beating to stiff peaks. Cover and 
  refrigerate. 
   
  Filling: Stir pureed banana into chilled pastry cream until blended. Fold 
  in 1/2 c cream topping, then sliced bananas. 
   
  To Assemble: Mound banana cream filling into cooled pie shell. Spread with 
  remaining cream topping. Cover and refrigerate at least 2 hours. 
   
  Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm 
  BBS Watertown NY 315-786-1120