Coffee & Banana Pie (Pastel de Cafe y Bananos)

Sift the 180g flour (whole wheat or all purpose), 50g granulated sugar (white or brown), pinch of salt, and 125g cold butter (cubed) into a food processor fitted with a plastic dough attachment. Pulse until the mixture has a sandy consistency and the butter pieces are pea-sized. Alternatively, transfer this mixture to a large bowl. Create a well in the center and pour in the 1 egg (lightly beaten) and 2 tablespoons cold water. Using your hands or continuing to pulse in the food processor, mix all ingredients together. The dough will be sticky; gradually sprinkle extra flour (as needed) into the mixture while mixing until a cohesive dough forms. Do not overmix. Once the dough is formed, wrap it in plastic wrap and place it in your freezer.

Meanwhile, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Lightly flour your work surface and roll out the chilled dough to fit your pie tin. Gently drape the dough over the tin and fit it into the bakeware. Trim any excess dough from around the tin. Poke the bottom of the pie crust with a fork to prevent it from rising during baking. Place pie weights or dried beans on top of the crust. Place the pie tin on a baking sheet. Bake the pie crust in the preheated oven. Then remove and set it aside to cool.

For the filling, whisk the 4 egg yolks (lightly beaten) and 90g granulated sugar (white or brown) together until the mixture turns pale yellow; set aside. In a small sauce pot, bring the 1/2 cup heavy cream, 3 tablespoons milk, and 2 tablespoons ground coffee to a boil. Remove from heat and set aside to cool. Once the coffee mixture has reached room temperature, slowly whisk it into the egg yolk mixture. Add the 1/2 teaspoon ground cinnamon and whisk everything well to combine.

Finally, arrange the 1 sliced banana over the bottom of the cooled, pre-baked pie crust. Pour the prepared filling evenly over the bananas. Bake until the pie is set. Remove from the oven and let it cool before serving.