Preparation:

• In a food processor; add Flour and cubed Shortening/Lard. Pulsate a few times until combined.

• Next add baking powder and salt, pulsate to combine.

• Add Egg Vinegar and Water, pulsate once more to combine all ingredients well.

• Remove from the processor into a flour dusted Bowl, cover and refrigerate for 1 hour.

• Preheat oven to 400°F

• Place chilled dough onto floured surface, roll out with a rolling pin to desired shape.

*Yields 1 large rectangle pie + 1 medium round or 3 medium round.

• Place rolled dough onto baking sheet (rectangle or round) cut small slits in the dough to prevent rising.

• Place another baking sheet on top of the dough, cut of the edges and leave second baking sheet on top to bake.

• Place in the Preheated oven; Bake at 400°F for 15 minutes, remove from oven and take off the top baking sheet, place can into the oven and bake for another 5-6 minutes uncovered. *Will brown quickly.

• Remove from Oven and let cool before adding pudding and toppings.

Vanilla Pudding:

• In a large saucepan; add Milk, cream, egg yolk and vanilla extract mix until well combined. Heat over medium heat, stirring occasionally to prevent burning.

• Meanwhile in a separate container; whisk together Sugar, Salt and Cornstarch.

• Mix dry ingredients to the Saucepan, whisk immediately to prevent clumps.

• Continue whisking until Bubbles start to pop on the side of the Saucepan.

• Mixture will feel thicker as your stirring.

• Take off Heat and let cool slightly before pouring pudding into pie Crust.

• Slice Bananas and place them on top of the pudding.

• Spread on Whipped Cream

• Refrigerate until ready to serve

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