Start by preparing your pie crust.  This recipe is a one-crust pie, meaning only the bottom and sides will be covered with crust. You can use your favorite store-bought crust, or prepare a homemade crust.  We have an amazing, delicious, and easy crust recipe here on the blog. Press the crust along the bottom and edges of your pie plate.  Crimp the edges.

Using a fork, poke the bottom of the crust generously.  This prevents it from puffing up during baking.  Bake your crust at 450 for 8-10 minutes until golden.  This technique is called a blind bake.  You can cover your crust with parchment and fill with beans to ensure the shape remains, but it is not necessary. Once crust is baked, set aside to cool.

For your custard filling, add sugar to a large saucepan.

Add in cornstarch.

Toss in salt.

Stir until well combined.

Add in milk.

Pour in heavy cream.

Whisk until well combined. Turn on heat to medium heat. Stir continuously until mixture is thickened and simmering.  This will take roughly 10 minutes.  Make sure you are stirring the entire time.

Add about a tablespoon of hot liquid to your slightly beaten eggs.  Make sure you are whisking eggs continuously while you pour the small amount of hot liquid in.  This is called tempering your eggs.

Pour tempered eggs into your thickened custard.  Continue to stir and cook for an additional 2-3 minutes.

Remove from heat and add in butter and vanilla. Stir until combined and smooth.

Line pie crust with slices of 2 bananas.

Pour custard on top of banana layer.

Press plastic wrap to the surface of the custard layer.  This prevents the custard from forming a thick skin. Cool and refrigerate overnight.

Top with whipped cream.  You can used homemade, or store bought.