Banana Cream Pie

Cooking tip: You can prepare the white chocolate mousse up to 4 days before baking the pie. If time is short, use a pre-prepared crust.

Mousse
3/4 cup white chocolate
2 cups heavy cream
4 cups half and half

In a double boner heat chocolate with 1/4 cup heavy cream until chocolate has melted.  Remove from heat and let cool about 30 minutes. Scrape mixture into larger mixing bowl or kitchen mixer. Slowly add half and half and cream. Whip until light and fluffy.  Refrigerate until ready to use.

Crust
1 cup flour
1 teaspoon salt
1/4 cup butter cut in pieces
2 tablespoons margarine
scant 1/2 cup water

Preheat oven to 350 degrees. Sift flour and sugar into mixing bowl. Add half the butter. With a pastry cutter or 2 knives. mix butter into flour to form coarse crumbs. Make a well in the middle of the mixture. Add water and incorporate it with a knife. If dough is dry, add a little more water. It should be soft but not sticky. Roll out dough on a floured surface to a 6 by 18 inch rectangle. Spread remaining butter and margarine over 2/3rds the dough. Fold unbuttered portion of dough over half the buttered portion. Fold dough again so butler is completely enclosed inside. Seat edges with rolling pin. Roll dough to fit pie pan. Trim excess dough around edge of pan and randomly prick dough with fork. bake shell about 15 minutes or until golden brown.
 

Filling
5 bananas, peeled and cut into very thin slices

Assembly
Layer pie shell with bananas. With rubber spatula spread mousse over bananas. Mousse should stand about 1 inch above crust. If desired, garnish with shaved white chocolate. Good quality caramel sauce makes an excellent addition to this dessert. Drizzle some on the plate and over the pie. A sprig of mint adds color.