To make the dough, in a large mixing bowl with paddle attachment, mix together flour and salt.
Add frozen butter cubes and mix until butter is somewhat mixed into the flour with visible chunks still there, while mixer is running on low. Alternatively, you can use a pastry cutter
, instead of stand mixer.
Add egg yolk and continue to mix until the butter pieces are about pea sized.
Stir in ice water one tablespoon at a time, until the dough is almost comes together. Depending on humidity, you might not need all the water, or you might need additional couple of tablespoons. That’s why you need to add it 1 tablespoon at a time until big clumps of dough sticks together. Don’t be alarmed if you see pieces of butter in the dough, that’s exactly what you want to see. Those butter pieces will melt during baking and create the most tender and flaky crust.
Form the dough into a ball and slightly flatten into a disk. Wrap it in a plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
To blind bake the pie crust, roll the dough into 10 to 11-inch circle on a lightly floured surface. Wrap the dough around rolling pin and carefully transfer it onto baking pan. Fold the edges out and roll until it meets the pie pan. Crimp the edges any which way you like.
Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust. Place the crust in the fridge for at least 30 minutes.
Preheat the oven to 350°F (177°C).
Cover the crust with aluminum foil and pour pie weights
, or raw beans.
Bake for 15 minutes, and then carefully remove foil and pie weights. Bake for another 10-15 minutes, or until golden brown. Let cool.
To make the vanilla pudding, in a heavy bottomed saucepan, combine milk and heavy cream. Slowly bring it to a simmer over medium heat, stirring frequently. This’s called scalding the milk. Once you see small bubbles appearing on the surface, remove it from heat. Be careful not to boil it though, or it’ll scramble the eggs in step 13.
In a medium bowl, combine egg yolks, sugar, cornstarch, vanilla extract, vanilla bean paste and salt. Whisk the mixture until creamy and doubled in size.
To temper the egg mixture, slowly add 1 cup of scalded milk into the egg yolk mixture, while constantly whisking the mixture.
Transfer the tempered egg mixture into the remaining scalded milk. Cook the mixture over medium heat, stirring constantly for 8-10 minutes, or until the mixture is nice and thick. (One trick to check the doneness is to coat the back of the spoon with pudding and run your finger right through the middle. If the trail stays separate without running back into the middle, it's done.)
Run the custard through a sieve for extra smooth texture.
Cover it with a plastic wrap so that it touches the surface of the pudding. This’ll prevent a layer of film from forming on top. Chill the pudding for at least an hour.
To make the whipped cream, whisk the heavy cream in a mixing bowl with whisk attachment on medium speed. As it starts to thicken, add sugar and vanilla extract and continue to beat until hard peaks form. (Tip: beating the cream at medium speed yields sturdier whipped cream that doesn't weep quickly. Whisking at high speed incorporates too much air and whipped cream weeps quicker.)
To assemble the pie, slice the banana and layer 2/3 of banana slices on the bottom of the prepared pie crust. Reserve the remaining banana slices for the topping.
Pour the cooled vanilla pudding into the pie shell. Smooth the surface and put a layer of whipped cream. Arrange the reserved banana slices on top and serve immediately.