1
In a heatproof bowl, combine 2 whole eggs with 2 egg yolks and whisk together thoroughly, then set aside.
2
In a medium pot, combine 1 cup granulated sugar, 6 tablespoons cornstarch, and 1/4 teaspoon salt. Whisk thoroughly to eliminate any lumps.
3
Gradually whisk in 3 cups of whole milk while stirring continuously to prevent lumps.
4
Place the pot over medium-high heat and whisk constantly for about 6 minutes until the mixture begins to bubble and noticeably thickens.
5
Remove from heat and slowly whisk about 1 cup of the hot milk mixture into the egg mixture while stirring vigorously to temper the eggs.
6
Pour the tempered egg mixture back into the pot with the remaining milk mixture, stirring constantly.
7
Return the pot to medium heat and whisk continuously until the mixture thickens noticeably, a trail forms on the whisk, and it bubbles gently.
8
Remove from heat, add 1/4 cup of cubed cold butter, and whisk until completely melted.
9
Stir in 1 tablespoon of vanilla extract and mix thoroughly.
10
Transfer the pastry cream to a bowl, place parchment paper directly on the surface, and let cool at room temperature for 2-3 hours or refrigerate until cooled to room temperature.
11
Prepare the pie crust (homemade or store-bought). Roll it out to a 13-inch circle, place it in a pie tin, press it in, trim excess overhang, and crimp the edges with your fingers or a fork.
12
Chill the pie shell in the freezer for 30 minutes or the refrigerator for 1 hour.
13
Preheat the oven to 425°F. After chilling, line the center of the pie with parchment paper and triple-layered aluminum foil, then fill with pie weights or dried beans.
14
Bake for about 15 minutes until the edges begin to set.
15
Prepare egg wash by mixing 1 egg with 1 tablespoon of heavy cream. Carefully remove the foil and parchment from the pie shell and brush the entire crust with the egg wash.
16
Dock the crust with a fork to allow steam to escape. Bake for about 10 minutes more until the shell is golden and dry throughout, using foil to shield the edges if needed. Allow the shell to cool completely.
17
Slice 3-4 fresh bananas into approximately 1/2-inch thick rounds.
18
Pour about 1 cup of the custard into the cooled pie shell and spread it into an even layer.
19
Arrange a single layer of banana slices over the custard, ensuring even coverage.
20
Cover the banana layer with the remaining custard and smooth into an even layer, making sure all bananas are completely covered to prevent oxidation.
21
Cover the pie with parchment paper or plastic wrap and refrigerate for about 6 hours until the pie is completely chilled and set.
22
Just before serving, whip 2 cups of cold heavy cream in a mixer with 1/4 cup powdered sugar, starting on low speed and increasing to medium-high until soft peaks form.
23
Add 2 teaspoons vanilla extract and gently fold to combine. Finish by hand whisking to ensure perfect texture and avoid overmixing.
24
Transfer the whipped cream onto the pie, creating decorative peaks with a spatula or piping bag. Top with fresh banana slices as garnish just before serving.
25
The pie can be refrigerated for an additional hour before serving if desired, or serve immediately. Slice and enjoy.
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