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1
Preheat the oven to 400F (200C).
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2
Line a 9in (23cm) pie dish with the pie dough.
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3
Prick the dough all over with a fork.
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4
Line the dough with wax paper, then fill with baking beans.
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5
Place the pie dish on a baking sheet.
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6
Bake for 10 minutes or until the pastry looks set.
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7
Remove the paper and beans and prick the dough again.
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8
Bake for about 10 minutes more, until the pastry is golden brown.
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9
Transfer to a wire rack and let cool.
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10
Meanwhile, beat the egg yolks, sugar, cornstarch, and salt together well in a medium saucepan until the mixture is pale yellow.
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11
Whisk in the hot milk and vanilla.
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12
Cook over medium heat, stirring constantly, just until thickened and beginning to boil.
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13
Reduce the heat to low and let cook and bubble gently, stirring, for 2 minutes more.
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14
Strain through a wire sieve into a bowl, press a piece of plastic wrap on the surface, and let cool.
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15
Thinly slice the bananas and toss with the lemon juice.
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16
Spread them in the pie shell, then top with the custard.
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17
Cover with plastic wrap and refrigerate until chilled, at least 2 hours.
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18
Beat the cream and confectioner's sugar until stiff peaks form.
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19
Spread over the filling and serve chilled.
