STEP 1: PREHEAT THE OVEN

Start by preheating your oven to 425°F (220°C). This will ensure your pie crust bakes to a golden perfection.

STEP 2: MAKE THE PIE CRUST

In a mixing bowl, combine the flour and salt. Add the chilled, diced butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

STEP 3: ADD ICE WATER

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Avoid overworking the dough to keep it tender.

STEP 4: CHILL THE DOUGH

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting time helps relax the gluten and makes the dough easier to roll out.

STEP 5: ROLL OUT THE DOUGH

Once chilled, remove the dough from the refrigerator. On a floured surface, roll it out to about 1/8-inch thick, ensuring it’s large enough to fit your pie pan.

STEP 6: PLACE IN PIE PAN

Transfer the rolled dough to a 9-inch pie pan, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.

STEP 7: PRE-BAKE THE CRUST

To prevent the crust from puffing up during baking, line it with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes, or until golden brown. Let it cool completely.

STEP 8: MAKE THE CUSTARD FILLING

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually add the milk while whisking to prevent lumps from forming.

STEP 9: COOK THE CUSTARD

Place the saucepan over medium heat and continue to whisk constantly until the mixture thickens and starts to bubble. This usually takes about 5-7 minutes.

STEP 10: TEMPER THE EGG YOLKS

In a separate bowl, lightly beat the egg yolks. Once the custard has thickened, gradually add a small amount of the hot mixture to the egg yolks while whisking continuously. This prevents the eggs from scrambling.

STEP 11: COMBINE AND COOK

Pour the tempered egg yolks back into the saucepan with the remaining custard mixture. Continue to cook for an additional 2-3 minutes, whisking constantly until the mixture is thick and smooth.

STEP 12: ADD BUTTER AND VANILLA

Remove the saucepan from the heat and stir in the butter and vanilla extract until completely melted and well combined.

STEP 13: LAYER THE BANANAS

Slice the ripe bananas and arrange them evenly at the bottom of the cooled pie crust. Pour the warm custard filling over the bananas, ensuring they are fully covered.

STEP 14: CHILL THE PIE

Cover the pie with plastic wrap and chill in the refrigerator for at least 3 hours or until the custard is set. This step is crucial for achieving the right texture.

STEP 15: MAKE THE WHIPPED CREAM

Just before serving, whip the heavy cream in a large mixing bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

STEP 16: TOP THE PIE

Once the custard is set, remove the pie from the refrigerator. Spread the whipped cream evenly over the top, creating swirls and peaks for a beautiful presentation.

STEP 17: GARNISH AND SERVE

For an extra touch, consider garnishing the whipped cream with a few banana slices or a sprinkle of crushed graham crackers. Slice the pie into wedges and serve chilled.