NOTE: this blind baking method in step 2 is for my all butter pie crust. If you are using a frozen or refrigerated crust from the store, follow the package directions to blind bake the crust.

Preheat oven to 425°F. Place pie crust in 9-inch pie plate and chill until firm while oven preheats. Prick the bottom of the pie crust all over with the tines of a fork. Place a piece of parchment paper in the bottom of the pie crust and fill it with pie weights (or beans or similar item) and bake it for 10-15 minutes. Carefully remove the weights and parchment and continue baking for an additional 10-15 minutes or until the crust is browned and cooked through. Let cool while preparing filling.

Whisk sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Heat over medium-low heat, stirring constantly, until the mixture is thick and bubbly (about 7-8 minutes).

Place beaten eggs in a medium bowl. Temper the eggs by whisking the eggs constantly while adding a bit of the hot custard mixture, then pour the egg mixture into the custard while whisking the pudding constantly.

Cook over medium-low heat until it boils (it will boil quickly) then cook, stirring constantly an additional 2 minutes. Remove from the heat and stir in the vanilla and butter.

Strain the mixture through a mesh strainer to remove any lumps or bits of egg that may have cooked. Cool to room temperature.

Make the whipped cream the same day you serve the pie. Beat heavy whipping cream with a hand or stand mixer fitted with the whisk attachment. Beat on high speed, adding the powdered sugar and vanilla during mixing, until stiff peaks form.

Slice bananas. Layer a single layer of banana slices on the bottom of your pie crust. Top with half the pudding, add more bananas, then the rest of the pudding. Chill until ready to serve, then top with whipped cream.

Store leftovers loosely covered in the refrigerator for up to 2 days.