Preparation

• Make the pie dough through step 5 according to the directions in my pie crust recipe. Make pie dough in advance because it needs to chill in the refrigerator for at least 2 hours before rolling out.
• On a floured work surface, roll out one of the discs of chilled dough until you have a circle 12 inches in diameter. Carefully place into a 9-inch pie dish.
• Chill dough for at least 30 minutes and up to 5 days.
• Preheat oven to 375°F (190°C).
• Line the chilled pie crust with parchment paper and fill with pie weights. Bake until the edges are starting to brown, about 15–16 minutes.
• Remove weights and parchment, prick holes in the bottom, and bake for an additional 14–15 minutes until browned.
• To make the custard filling, whisk egg yolks and cornstarch together. Set aside. Combine milk, heavy cream, sugar, and salt in a saucepan over medium heat, whisk until dissolved and bring to simmer.
• Remove ½ cup of the milk mixture and slowly whisk it into the egg mixture. Then pour this back into the saucepan and cook for 1 full minute until thickened.
• Remove from heat, whisk in vanilla and butter. Cool the custard for 15 minutes, covered with plastic wrap.
• Slice 2–3 bananas and arrange in the cooled pie shell. Spread custard on top and refrigerate for at least 4 hours or up to 1 day.
• Before serving, whip heavy cream, sugar, and vanilla until medium peaks form. Pipe or spread the whipped cream on top and garnish with remaining banana slices.
• Slice and serve the pie. Store leftovers in the refrigerator for up to 5 days.