Sift the flour and baking powder into a large bowl.

Add the salt.

In another bowl add the canola oil, the softened shortening and the milk. Beat until all together.  Add yogurt and continue beating.

Make a well in the middle of the dry ingredients and place in the wet.

Mix with a fork.

Add the cold water, one tbsp at a time until the dough comes together. 

Put the dough onto a piece of wax paper.  I put a little water on my counter to help hold down the wax paper.

Knead the dough a few times and divide into two pieces.

This recipe makes two 9 inch pie crusts.

Place another piece of wax paper on top of the dough and roll out from centre.

Remove the top piece of paper and invert the pie plate over the dough.

Carefully invert the pie plate and remove the wax paper.

Adjust the dough.

Prick the dough with a fork.

Put the crust into the oven at 425 F for 12- 15 minutes.  

Remove from the oven and completely cool.  

Put the eggs into a bowl and whisk. 

Whisk the cornstarch, sugar, salt and milk in a pot.

Place over medium heat.

Continue to whisk and stir until it comes to a boil.

Remove from heat and pour slowly into the beaten eggs.

Careful not to scramble the eggs; it is important to pour in a slow steady stream while whisking.

Return the mixture to the heat until thickened.

Remove and pour into a bowl.

Cool completely before filling pie crust.

Pour half the cooled custard into the cooled pie crust.

Cut the banana into thin slices and place over the first layer of custard.

Pour the remainder of the custard over the bananas.

Garnish with the chocolate covered banana chunks.  

Cut 1 large banana into chunks.

Melt 1/2 cup of dark chocolate chips.

Dunk the banana chunks into the chocolate with a toothpick.

Put on a rack to harden.