*  Exported from  MasterCook  *

                Tequila Lime Pie with Banana Whipped Cream

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust
   1 3/4  cups          All-purpose flour
     3/4  teaspoon      Salt
     1/3  cup           Chilled solid shortening -- cu
   5      tablespoons   Chilled unsalted butter -- cut
   7      tablespoons   (about) ice water
                        Filling
  10      large         Egg yolks
   1      cup           Sugar
     1/2  cup           Fresh lime juice
     1/2  cup           Tequila
   2      teaspoons     Grated lime peel
     1/2  cup           (1 stick) unsalted butter -- c
                        Topping
   1      small         Very ripe banana -- peeled
   1      cup           Chilled whipping cream
   1      tablespoon    Powdered sugar

 FOR CRUST: Combine flour and salt in processor. 
 Add shortening and butter and cut in using on/off turns until mixture
 resembles coarse meal.
 Using on/off turns, gradually blend in enough water until mixture forms moist clumps.
 Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
 (Can be made 1 day ahead.) 
 Preheat oven to 350 degrees. 
Roll out dough on floured surface to 16-inch round. 
Transfer to 9-inch-diameter glass pie dish. 
Cut off excess dough, leaving 1/2-inch overhang.
 Fold overhang under to form double-thick edge.
Crimp edge decoratively. 
 Pierce crust all over with fork.
 Bake until crust is golden, piercing bottom if crust bubbles, about 35 minutes. 
Transfer to rack and cool.

 FOR FILLING:  Whisk first 5 ingredients in top of double boiler to blend.
Set over simmering water and whisk until custard thickens and registers 170 degrees
 on candy thermometer, about 4 minutes. 
Remove from water. Add butter and whisk until melted.  
Cool slightly. Pour filling into crust.
Refrigerate until filling sets, at least 3 hours or overnight.

 FOR TOPPING: 
 Puree ripe banana in processor. 
Using electric mixer, beat cream and sugar in medium bowl to stiff peaks.
 Fold banana into cream.

 Spoon topping over pie.  (Can be prepared 2 hours ahead; refrigerate.)
 Cut into wedges and serve.



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