A delightful twist on the classic banana cream pie, featuring a rich and creamy filling with a touch of caramel and a buttery crust.
Combine the cornstarch and milk in a mixing bowl until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the filling.
Add the egg yolks to the mixture and whisk until well combined.
Whisk vigorously to ensure the yolks are evenly mixed.
Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until thickened.
Stir continuously to prevent the mixture from sticking to the pan.
Remove from heat and stir in the butter and vanilla until smooth.
Add the butter while the mixture is still hot to ensure it melts completely.
Slice the bananas and layer them on the pre-baked pie crust.
Arrange the banana slices evenly for a consistent flavor in each bite.
Pour the filling over the bananas and spread evenly.
Use a spatula to smooth the top for a neat presentation.
Chill the pie in the refrigerator for at least 2 hours.
Cover the pie with plastic wrap to prevent a skin from forming on the filling.
Top the chilled pie with whipped cream before serving.
Use a piping bag for a decorative finish.
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