Image Credit: Sally's Baking Addiction

• 1 unbaked pie crust (what I used) or all butter pie crust
• Optional egg wash: 1 large egg white beaten with 1 Tablespoon milk

• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 2 cups (480ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1/8 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 Tablespoons (28g) unsalted butter, softened to room temperature
• 4 yellow bananas (not super ripe yet)
• Optional: sprinkle of ground cinnamon

• 1 cup (240ml) cold heavy cream
• 2 Tablespoons (15g) confectioners’ or granulated sugar
• 1/2 teaspoon pure vanilla extract

1. Prepare the Pie Dough in Advance: At least two hours before baking, follow the pie crust instructions up to step 5 in the referenced recipe. Since the dough needs to chill for at least two hours before rolling out, it’s best to make it ahead of time. The recipe yields two crusts, but only one is needed for this pie—store the other for future use.
2. Roll Out the Chilled Dough: Lightly flour a work surface and roll out one chilled dough disc, turning it slightly every few rolls until it forms a 12-inch circle. Carefully place it into a 9-inch pie dish, smoothing it out. Instead of trimming excess dough, fold it over and shape a thick edge by molding it into a rim. Use a fork to crimp the edges or flute them with your fingers. If the dough becomes too soft, refrigerate for 5–10 minutes before shaping. Once shaped, chill the pie dough for at least 30 minutes (or up to 5 days, covered with plastic wrap) to help prevent shrinking.
3. Preheat the Oven: While the dough is chilling, set the oven to 375°F (190°C).
4. Blind Bake the Crust: Line the chilled crust with crinkled parchment paper and fill with pie weights or dried beans (about two sets of standard pie weights). Press the weights against the sides to prevent shrinking. Bake for 15–16 minutes until the edges start to brown. Remove the parchment and weights, then prick the bottom with a fork. For a golden finish, brush the edges with an egg wash if desired. Return to the oven for another 14–15 minutes until the bottom browns. Let the crust cool completely on a wire rack before filling. You can prepare the crust up to three days in advance—cover and refrigerate until ready to use.
5. Prepare the Custard: In a small bowl, whisk together egg yolks and cornstarch until smooth. In a medium saucepan over medium heat, whisk together milk, heavy cream, sugar, and salt until the sugar dissolves. Bring to a gentle simmer, then gradually whisk about ½ cup (120ml) of the hot mixture into the egg yolks to temper them. Slowly pour the yolk mixture back into the saucepan, whisking constantly. The custard will begin to bubble and thicken immediately. Let it cook for one minute while whisking continuously.
6. Finish the Custard: Remove from heat and mix in vanilla and butter. You should have about 3 cups of custard. If there are lumps, strain the mixture through a fine-mesh sieve.
7. Cool the Custard: Place a piece of plastic wrap directly on the warm custard’s surface to prevent a skin from forming. Let it cool for 15 minutes—any longer, and it may become too thick to spread evenly.
8. Assemble the Pie: Slice 2–3 bananas and arrange them in the cooled crust. Sprinkle with cinnamon if desired. Spread the custard over the bananas while it’s still slightly warm. Use an offset spatula to smooth it out. Cover with plastic wrap and refrigerate for at least 4 hours or up to 1 day.
9. Make the Whipped Cream: Just before serving (or up to an hour in advance), beat the heavy cream, sugar, and vanilla with a mixer on medium-high speed until medium peaks form (about 3–4 minutes). These peaks should hold their shape but still have a slight softness.
10. Top and Garnish: Pipe or spread the whipped cream over the chilled pie (a Wilton 1M tip works well). Slice an additional banana and arrange it on top. Serve immediately or refrigerate for up to 1 hour before adding the banana garnish. It’s best to add the banana slices right before serving to prevent browning.
11. Serve and Store: Slice and enjoy. Store leftovers covered in the refrigerator for up to five days.

Additional Notes​

• Make-Ahead & Freezing: The pie dough can be refrigerated for up to 5 days or frozen for up to 3 months. While you can prepare most of the pie ahead, freezing the fully assembled pie isn’t ideal, as the custard’s texture may change. However, leftover slices can be frozen for up to 3 months and thawed in the refrigerator.
• Alternative Crust: For a quicker option, use a graham cracker crust, baking it at 350°F (177°C) for 10 minutes before cooling completely. A peanut butter cookie crust can also be used.
• Prevent Bananas from Browning: Lightly brush or spritz banana slices with lemon juice before layering in the pie or using as garnish. However, they will eventually brown, so it’s best to add them right before serving.
• Ingredient Update: This recipe now includes 2 cups of whole milk (instead of 1¾ cups) and 2 teaspoons of vanilla extract (previously 1½ teaspoons) for a smoother, more flavorful custard.