A delightful twist on the classic banana cream pie, featuring a rich custard filling and a whipped topping.
In a saucepan, combine the sugar, flour, and salt.
Mix the dry ingredients thoroughly to avoid lumps in the custard.
Gradually whisk in the milk until smooth.
Add the milk slowly while whisking to ensure a smooth mixture.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
Keep stirring to prevent the custard from sticking to the pan.
Remove from heat and stir a small amount of the hot mixture into the egg yolks.
This step tempers the egg yolks to prevent them from curdling.
Return the egg yolk mixture to the saucepan and cook for another 2 minutes, stirring constantly.
Ensure the custard is thick and smooth before removing from heat.
Stir in the butter and vanilla extract until fully incorporated.
Add the butter while the custard is still warm for easier mixing.
Allow the custard to cool slightly.
Cover the custard with plastic wrap to prevent a skin from forming.
Slice the bananas and arrange them evenly in the pre-baked pie crust.
Layer the bananas neatly for an even distribution of flavor.
Pour the custard over the bananas, spreading it evenly.
Gently tap the pie dish to remove any air bubbles.
Chill the pie in the refrigerator for at least 2 hours.
Ensure the pie is fully set before adding the topping.
Top the pie with whipped cream before serving.
Use a piping bag for a decorative finish.
Slice and serve the pie, garnished with additional banana slices if desired.
Serve chilled for the best flavor and texture.
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