Banana Cream Pie

Pie Crust

• 4 oz unsalted butter, chilled, cut into pieces (¼ in.), plus extra to grease
• 2 oz vegetable shortening, chilled, cut into pieces (½ in.)
• 10 oz all-purpose flour
• 2 tsp ultrafine sugar
• 1 tsp fine sea salt
• 6 - 8 tbsp iced water

Banana Filling

• 27 oz banana (approx. 6 bananas) sliced into rounds (¼ in.), divided
• 1 oz orange juice (approx. 1 orange)
• 4 oz unsalted butter, cut into pieces (½ in.), divided
• 24 oz half and half
• 5 oz ultrafine sugar
• 6 egg yolks, from large eggs
• 4 tbsp corn starch
• 1 tsp vanilla extract
• ¼ tsp fine sea salt

Pie Topping

• 2 tsp sugar
• 16 oz heavy whipping cream
• ¼ tsp vanilla extract
• 4 ½ oz banana, sliced into rounds (¼ in.) (approx. 1 banana)
• ½ oz orange juice (approx. ½ orange), to coat bananas and prevent browning