1 1/4 cup all-purpose flour
2 tsp sugar
1/4 tsp salt
1 stick unsalted butter, cut into small pieces
1/4 cup ice cold water
1 quart of beans or rice
(Alternative Crust Option: Purchase a premade graham cracker crust)
1/2 cup butter
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp salt
1 can condensed milk
1 Tbsp molasses
3 oz. dark chocolate
1/4 cup dark rum
1 cup heavy cream
1 Tbsp powdered sugar, or to taste
1 pinch salt
1/2 tsp vanilla extract
For the crust, place the flour, sugar, and salt in a food processor. Add the butter and pulse until it resembles a coarse meal. Transfer to a bowl and stir in the water. Once combined, place on a floured work surface and gently knead. Flatten into a disk, wrap in plastic, and refrigerate for 1 hour.
On a lightly floured surface, roll the dough into a 12-inch circle. Place the dough into a 9-inch pie dish and trim with scissors, leaving about 1/2 inch overhang. Crimp the edges and refrigerate for another 30 minutes.
Preheat the oven to 350 °F.
Line the chilled pie crust with parchment paper and cover with beans or rice. Place in the oven and cook for 15 minutes, remove from the oven and lift parchment to remove beans. Place uncovered crust in the oven for an additional 10 minutes, or until golden brown. Remove and let cool.
For the toffee custard, melt the butter, sugars and salt in a medium pan saucepan over low heat. Add the condensed milk and bring to a boil. Cook for 5 minutes, stirring constantly. Add the molasses and chocolate and stir until combined. Pour in the pre-baked pie shell. Peel and slice bananas about 1/4 of an inch and layer them on top of the custard.
For the whipped cream topping, place the heavy cream, powdered sugar, salt and vanilla in a bowl and whisk to soft peaks. Top pie with the whipped cream and serve. Enjoy!
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