For Pie Crust:
You will need a 9-inch pie pan and a large piping bag with a tip.
*This recipe was developed for the Micom Toaster Oven (ET-ZLC30). Adjustments may be necessary when using other models.
Make the pie crust. In a large bowl whisk together flour, sugar and salt.
Add cold butter to the flour mixture. Using your fingertips, combine ingredients until the mixture has a coarse sand-like texture.
Add vinegar, 2 tablespoons of iced water, and mix with a spatula. Using your hands, shape the dough into a flat circle. If the dough is too dry or crumbles apart, add an additional 1 tablespoon of water and mix. Repeat as needed until the dough holds together. Wrap with plastic wrap and refrigerate for 30 minutes to an hour.
When the dough is ready, place the dough on a lightly floured board. Use a rolling pin to flatten dough into a 12" circle about 3/16” thick.
Carefully transfer the dough to the pie dish. Trim the excess dough, and pinch the edges to form a crust. Using a fork, poke holes evenly on the bottom of the crust to allow steam to escape and keep the crust from bubbling up. Cover with plastic wrap, and refrigerate for another hour.
Tip: To transfer the dough into the pie dish, roll up the dough to a lightly floured rolling pin. Starting at the top of the pie dish, unroll the dough, adjusting it to the center of the pie dish.
Bake the crust. Place the rack of the Micom Toaster Oven (ET-ZLC30) on the lower rail. Turn the Dial to select BAKE. Set the temperature and time to 375°F and 25 minutes, and press the OK button to begin preheating.
When preheating completes, place the crust in the oven and press the OK Button to start baking. Bake until the crust is golden. Press the CANCEL Button twice to turn off the power. Remove the crust from oven and allow to cool.
Make the filling. In a saucepan, combine sugar and flour, then add egg yolks, 3 tablespoons of milk and mix well.
Gradually stir in the remaining milk. Cook over medium heat until thickened, just before boiling. Make sure to stir constantly. Be careful not to burn the filling.
Remove from heat and blend in the butter and vanilla extract. Let sit until lukewarm.
When the filling cream cools down, slice bananas about 1/4” thick each and set aside a few slices for topping. Place the remaining slices at bottom of the pie crust, and pour the warm mixture over. Place the pie in the refrigerator to chill.
In a cold bowl, place heavy cream, sugar and vanilla extract, and whip until stiff peaks. Pipe the whipped cream or use a spoon to place dollops on the pie. Add banana slices from step 11 and sprinkle shaved chocolate on top. Enjoy!