1 recipe basic pie crust
2-1/4 cups milk
1/2 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
3 large egg yolks
3 tablespoons unsalted butter, at room temperature, cut into 3 pieces
1 teaspoon vanilla extract
3 ripe bananas
2 tablespoons fresh lemon juice
1-1/2 cups fresh heavy cream, whipped with 1/4 cup powdered sugar for topping
Make pie crust, place 1/2 in bottom of pie dish and bake at 350 degrees for 15 minutes. Use pie weights to prevent pie from buckling (or place another pie plate on top of crust while baking). Cool and put aside. (Remaining pie crust may be frozen for later use -- defrost in refrigerator).
Scald 2 cups of the milk with the sugar and salt over low heat. Stir occasionally to dissolve sugar.
Disolve the cornstarch in the remaining 1/4 cup milk in a small bowl. Whisk in the egg yolks.
Whisk the egg mixtrue into the scalded milk. Cook, whisking constantly, over low heat until it thickens and bubbles, about 3 minutes, then cook for 1 minute more. The custard should form loose mounds when dropped from a spoon back into the pan.
Remove the custard from the heat and stir in the butter and vanilla. Transfer the custard to a small bowl and cool for 15 minutes, gently stirring it several times to allow the steam to escape. Place a piece of plastic wrap directly on the surface of the custard and puncture the wrap in several places with the tip of a knife. Cool for 30 minutes in the refrigerator.
While the custard is cooling, cut the bananas into 1/4-inch thick slices and toss them with the lemon juice to prevent them from browning.
Spread half the custard in the pie shell with a spatula and cover it with a layer of bananas. Spread the remaining custard carefully over the bananas and arrange the remaining bananas on top. Spread the whipped cream over the bananas.
Chill pie for at least 2 hours before serving.
