Banana Cream Pie

Ingredients
1 quart vanilla orange custard, recipe below
1 cup whole wheat pastry flour
1⁄4 cup whole wheat flour
2 ounces semi sweet chocolate, chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
4 ounces butter, chopped
2 tablespoons water
6 bananas, peeled
Sugar

Instructions
1. Prepare the custard filling according to the instructions and store in the fridge until it is firm.
2. Add the flours, chocolate, cocoa powder, sugar, baking soda, and salt to the bowl of a food processor. Pulse until the chocolate is finely ground.
3. Add the chopped butter to the food processor and pulse a few times until the butter is broken up into very small chunks - the mixture should resemble a very coarse cornmeal.
4. While pulsing, slowly add the water until a dough begins to form. Turn the machine off and remove the dough to a lightly floured surface. Knead the dough in on itself a few times until it holds it's shape. Wrap in parchment paper and refrigerate for about 2 hours or until firm.
5. Preheat the oven to 375°F. Roll out the dough on a lightly floured surface to about 1⁄8" thick, or large enough to line a shallow 9" pie dish. Move the dough to the pie dish, and push it into the corners. Cut the excess dough from the edges.
6. Line the dough with parchment paper and fill with dried beans. Bake for 20 minutes or until the edges are crisp. Remove the beans and paper, and bake another 10 to 15 minutes, until the center of the dough is crisp.
7. Remove from the oven and cool completely.
8. Once cool, spread a cup of the filling over the crust. Slice enough bananas thinly to cover the custard. Pour the remaining custard over the bananas. Top with more sliced bananas, cut on a bias to create large slices. Sprinkle sugar over the bananas. Using a kitchen torch, caramelize the sugar until it turns golden brown and hardens. Serve immediately.

Vanilla Orange Custard

Ingredients
3 cups milk
1 vanilla bean, split lengthwise
1⁄2 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
1⁄4 teaspoon salt
1 tablespoon orange zest
4 egg yolks

Instructions
1. Pour the milk into a heavy-bottomed pot. Scrape the vanilla bean seeds from the pod into the milk. Add
the pod and heat to the scalding point over medium heat.
2. In the meantime, mix together the sugar, flour, cornstarch, salt, and orange zest in a bowl. Add the egg yolks and whisk until evenly blended.
3. Once the milk is scaled, slowly pour 1⁄3 of it into the egg mixture while whisking. Pour the tempered egg mixture into the pot with the remaining milk and place back over the heat.
4. Cook the custard, stirring constantly, until it thickens and begins to boil. Cook for another 30 seconds. Remove from the heat and remove the vanilla bean pod. Let cool to room temperature before chilling for 4 hours or until set.