Banana Cream Pie

Instructions

1. Prepare the pie crust
   If using a homemade crust, prebake according to recipe instructions until golden brown. If using store-bought, follow package directions for blind baking. Allow to cool completely before filling.
2. Make the custard base
   In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken, about 5-7 minutes.
3. Temper the eggs
   Remove about 1 cup of the hot milk mixture and slowly stream it into the beaten egg yolks while whisking constantly. This prevents the eggs from scrambling. Then pour the egg mixture back into the saucepan, whisking continuously.
4. Finish the custard
   Return the saucepan to medium-low heat and cook for an additional 2-3 minutes until very thick, stirring constantly. Remove from heat and stir in the butter and vanilla extract until fully incorporated. Transfer to a bowl and press plastic wrap directly onto the surface of the custard. Refrigerate for 30 minutes.
5. Assemble the pie
   Arrange half of the banana slices in a single layer on the bottom of the cooled pie crust. Spread half of the custard over the bananas. Add another layer of banana slices, then cover with the remaining custard, spreading it evenly to the edges.
6. Chill the pie
   Cover the pie with plastic wrap, making sure it doesn't touch the filling, and refrigerate for at least 3 hours or preferably overnight to allow the custard to set completely.
7. Make the whipped cream
   Just before serving, in a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This takes about 3-4 minutes with an electric mixer.
8. Garnish and serve
   Spread or pipe the whipped cream over the chilled pie. If desired, garnish with additional banana slices or banana chips. For best presentation, slice with a sharp knife dipped in hot water and wiped clean between cuts.