A flaky pie crust filled with bananas and homemade custard and topped with whipped cream. It is comfort food at it's finest! Banana cream pie is a must make dessert.
Roll out pie crust and place in pie dish. Crimp edges and dock the bottom by piercing it with a fork a few times. Line with parchment paper or aluminum foil and fill with pie weights or dry beans. Bake at 450°F for 10 to 12 minutes or according to your pastry directions. Remove weights and set aside to cool.
In a large sauce pan, whisk together the sugar, flour, cornstarch and salt.
Add about ¼ cup of milk and whisk until incorporated. Add remaining milk and stir to combine.
Turn heat to medium, stir frequently until the mixture starts to bubble.
Meanwhile, lightly beat the eggs in a medium glass bowl.
Once the milk mixture is starting to thicken, slowly ladle some into the bowl with the eggs while stirring. Continue to stir and add hot milk mixture into the eggs until you've added about a cup.
Slowly drizzle the egg mixture back into the saucepan while whisking. Drop heat to low and cook until the mixture is thick. It should have a rich pudding texture before you remove it from the heat.
Stir in the butter and vanilla.
Slice bananas and spread over the bottom of the cooled pie crust. Pour the custard over the banana slices. Cover the pie with plastic wrap and refrigerate until set, at least 2 hours.
Whip the cream, sugar and vanilla until it holds a stiff peak. Spread or pipe over the chilled pie. Chill until ready to serve.
Garnish with additional banana slices just before serving if desired.