Coffee & Banana Pie (Pastel de Cafe y Bananos) Recipe

Sift the dry ingredients into a food processor (using the plastic dough attachment), leaving out the egg and water. Pulse until the mixture has a sandy consistency, with butter pieces no larger than a pea.

Transfer the mixture to a large bowl, or keep it in the food processor if you prefer. Create a well in the center, then pour in the egg and water. Mix by hand or pulse gently until the ingredients just come together. The dough will be quite sticky; add extra flour, a little at a time, until it forms a cohesive dough without overmixing.

Wrap the dough in plastic and chill it in the freezer for 30 minutes. While it chills, preheat your oven to 375 degrees Fahrenheit. When you're ready to roll, dust your work surface with a little extra flour.

In a bowl, whisk the egg yolks and sugar together until the mixture is pale yellow and slightly thickened; set this aside.

In a small saucepan, bring the heavy cream, milk, and ground coffee to a boil. Remove from heat and let it cool until it reaches room temperature.

Once the coffee mixture is cool, slowly whisk it into the egg yolk mixture. Stir in the ground cinnamon.