Step 1: Prepare and Blind Bake the Crust.

Preheat your oven to 400°F (200°C).

On a lightly floured surface, roll out your pie dough into a 13-inch circle.

Carefully transfer the rolled-out dough to your 9-inch deep-dish pie plate.

Tuck the edges of the crust under to be even with the edge of the pie plate. Crimp the edges as desired.

Place the prepared crust in the refrigerator for 1 hour (or freezer for 30 minutes). Chilling is crucial.

Line the inside of the chilled crust with parchment paper. Fill with baking weights or dried beans.

Bake for 16 to 18 minutes. The edges of the crust should be very lightly golden.

Remove the pie weights and parchment paper. Prick the bottom of the crust with a fork 6-8 times.

Return the crust to the oven and bake for another 13 to 15 minutes. It should be golden brown all over.

Let the baked crust cool to room temperature before adding the filling. This prevents a soggy crust.

Step 2: Make the Custard Filling.

Whisk together the sugar and cornstarch in a medium saucepan. This ensures that the cornstarch is evenly distributed.

Whisk in the half and half until smooth.

Whisk the egg yolks in a separate medium bowl. Set aside.

Step 3: Cook the Custard.

Place the half and half mixture over medium heat.

Cook until thickened, whisking constantly, 6 to 8 minutes.

Scrape the bottom and corners of the pot with a rubber spatula periodically. This makes sure nothing gets stuck or burns.

Remove from the heat.

Step 4: Temper the Egg Yolks.

Remove 1 cup of the hot half and half mixture.

Slowly drizzle it into the egg yolks, while whisking constantly. This is called tempering.

Tempering prevents the egg yolks from scrambling when added to the hot mixture.

Step 5: Combine and Finish the Custard.

Transfer the tempered yolk mixture back to the pot with the remaining half and half mixture. Whisk to combine.

Return the pot to medium heat.

Bring to a simmer and cook for 1 minute while it bubbles, whisking constantly.

Remove from the heat.

Add the vanilla extract and diced butter. Stir until everything is combined and the butter is melted.

Step 6: Cool the Custard Slightly.

Transfer the custard to a medium bowl.

Press plastic wrap directly onto the surface of the custard. This prevents a skin from forming.

Let cool slightly, about 15 minutes.

Step 7: Assemble the Pie.

Slice two of the bananas. Spread them in an even layer over the base of the cooled pie crust.

Whisk the custard well to ensure it’s smooth.

Pour the custard into the pie crust over the bananas. Smooth the top with a spatula.

Press plastic wrap directly onto the top of the pie to completely cover the filling.

Step 8: Chill the Pie.

Refrigerate the pie to cool completely, about 6 hours, or preferably overnight. Chilling is essential.

Step 9: Prepare the Whipped Cream and Serve.

Just before serving, slice the remaining two bananas.

Combine the heavy cream and confectioners sugar in a large bowl.

Whisk with an electric mixer on medium-high speed until stiff peaks form, 2 to 4 minutes.

Add the vanilla extract and whisk briefly to combine.

Dollop the pie with the whipped cream. Decorate with the sliced bananas.

Slice and serve immediately.