Instructions

Step 1: Make the pie crust

• In a large mixing bowl, toss the flour with sugar and salt for the flavor before moistening them with cold water and vodka.
• Add the cold butter and use your spoon with force to crush the fats until they form a coarse meal with the dry ingredients. There will be visible, large even, pieces of butter, but you shouldn’t worry about them.
• Flour your work surface and your hands so you can knead the dough more easily. Pull and fold the batter to incorporate the fats into the flour mix. It shouldn’t feel sticky.
• Wrap the dough tightly in cling film and let it chill in the refrigerator for 30 minutes.

Step 2: Prepare the filling

• Blend sugar and cornstarch with fresh milk, whisking the mix with an egg, and stirring gently to dissolve parts of the dry components.
• Pour the mixture into a saucepan and cook it on low heat until it forms a thick paste, then flavor it with butter and vanilla extract. Don’t stop stirring at a consistent pace or you will get lumps in your filling.
• Fill your piping bags with this cream and your favorite whipped cream flavors.

Step 3: Bake & Decorate

• Brush the molds with cooking oil and flour them to prevent sticking.
• Take the dough out of the fridge and roll it out with a rolling pin. The tip for an even thickness is to be gentle and start from the center to other directions.
• Divide the doughy sheet in half for convenience and press it into a mold. Trim the edge neatly and repeat with the rest of the molds.
• Bake the pies in 25 minutes at 180^oC.
• Squeeze the egg cream into the pie, place a slice of banana, and top it with another layer of cream before drawing patterns with your whipped cream.