Dessert: Butterscotch Banana Pie

Ingredients

pastry dough for a single-crust 9- to 10-inch (recipe follows)
pie weights or dried beans for weighting shell
1 1/4 cups milk
2 large egg yolks
1 large whole egg
3 tablespoons cornstarch
3 tablespoons firmly packed brown sugar
2 tablespoons unsalted butter, softened
1 1/2 teaspoons unflavored gelatin
3 tablespoons cold water
2/3 cup granulated sugar
1 1/3 cups heavy cream
2 teaspoons vanilla
2 to 3 tablespoons Scotch
1/4 teaspoon salt
3 firm-ripe bananas

Instructions

In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until water is incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour. Makes enough dough for a single-crust 9- to 10-inch pie.

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