-
1
Prepare and bake the crust.
-
2
To make the filling, combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat.
-
3
Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs.
-
4
Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture.
-
5
Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil.
-
6
Allow to boil, whisking constantly, for about 30 seconds.
-
7
Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl.
-
8
Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees.
-
9
Fold the bananas into the cooled filling and spread it evenly in the cooled crust.
-
10
To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak.
-
11
Use a hand mixer on medium speed or a heavyduty mixer fitted with the whisk.
-
12
Spread the cream over the filling, making sure it touches the edges of the crust all around.
