Instructions

Prepare the Filling:

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
2. Cook over medium heat, stirring constantly, until thickened and bubbling.
3. In a small bowl, whisk egg yolks. Slowly add a ladle of the hot milk mixture to the yolks, whisking continuously.
4. Pour the tempered yolks back into the saucepan, stirring constantly. Cook for another 2–3 minutes until thickened.
5. Remove from heat, then stir in butter and vanilla extract. Let custard cool slightly.

Assemble the Pie:

1. Arrange banana slices evenly at the bottom of the pre-baked pie crust.
2. Pour the cooled custard over the bananas and spread evenly.
3. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
4. Refrigerate for at least 4 hours until fully set.

Prepare the Whipped Cream:

1. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled pie.

Serve:

• Garnish with banana slices or toasted coconut if desired.
• Slice and enjoy!

Chef's Tip: Toss banana slices in lemon juice to prevent browning before layering them in the pie.