For Pudding:

* In a small bowl, mix the egg yolks with a fork and set aside.

* Mix the cornstarch, 2/3 tsp salt, and sugar in a saucepan. Add the vanilla bean and the milk, then begin heating over medium heat, stirring constantly.

* Once the mixture reaches a boil, let it boil for one minute.

* Add at least half of the mixture to the yolks while whisking, being careful not to scramble the eggs. Slowly add it back into the pot to boil for one more minute.

* At this point, if you didn't have a vanilla bean but still wanted to make the recipe, add two teaspoons of good vanilla extract along with the butter.

For Pastry:

* Mix the flour, remaining salt, seeds, and husks together.

* Cut in half of the shortening with a fork or pastry blender, followed by the other half. Add in the water, a tablespoon or so at a time, and gently mix until everything is blended and the mixture is moist.

* Roll the dough out onto a floured surface or floured pastry mat. Cut into strips, place strips on a baking sheet, and bake at 415 degrees for about 10 minutes or until just starting to turn golden.

Putting It All Together:

* Add squares or strips of pie crust pastry to serving dishes full of pudding. Top with bananas, whipped cream, or any other desired garnish.