Make the Pie Crust

• Preheat your oven to 425°F (220°C). Place your prepared pie crust into a 9-inch pie dish and chill for 15–20 minutes (this prevents shrinking).
• Line the crust with parchment paper and fill it completely with pie weights, dried beans, or rice. Bake at 425°F for 12 minutes. Carefully lift out the parchment and weights.
• Reduce the oven temperature to 375°F (190°C). Brush the bottom and sides of the crust lightly with egg wash.
• Return the crust to the oven and bake for 10–12 minutes, or until it’s fully baked and a deep golden brown. Let the crust cool completely before assembling the pie.

Make the Custard

• In a medium saucepan, whisk together sugar, cornstarch, and salt.
• In a separate bowl, whisk yolks with a splash of milk. Then whisk in remaining milk and cream.
• Combine the wet with the dry in the pan and cook over medium-low heat, stirring constantly, until thickened and gently bubbling (about 8–10 min).
• Cook for 90 seconds longer once it bubbles. This helps activate the cornstarch for a firm set.
• Remove from heat and stir in butter, vanilla, and sweetened condensed milk.
• Strain the custard into a bowl and press plastic wrap directly onto the surface. Let it cool for about 15 minutes before assembling. Don’t chill it too long at this stage or it will thicken too much and become harder to spread.

Assemble

• Lay half the banana slices evenly over the baked pie crust.
• Pour about half of the custard over the bananas, spreading it evenly. Repeat with another layer of bananas and custard, making sure the final layer is custard so no bananas are exposed—this helps prevent browning. Depending on the depth of your pie dish, you may have a little custard left over. Enjoy the extra as a snack!
• Cover surface with plastic wrap and chill at least 4–6 hours (overnight is best).

Make the Whipped Cream

• Whip the heavy cream, powdered sugar, and vanilla until soft-medium peaks form.
• Top the pie with a generous layer of whipped cream before serving!