Make the pie crust through step 5 according to the directions in your pie crust recipe. Chill the pie dough in the refrigerator for at least 2 hours before rolling out.

On a floured work surface, roll out one disc of the chilled dough to a circle 12 inches in diameter. Place the dough in a 9-inch pie dish.

Fold the excess dough over the edge and mold into a rim. Crimp the edges and chill the crust for at least 30 minutes.

Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill with pie weights. Bake for 15-16 minutes, then remove weights and bake for an additional 14-15 minutes until browned.

Cool the baked crust on a wire rack completely before filling.

Whisk together the egg yolks and cornstarch, then set aside.

In a saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium until simmering.

Remove 1/2 cup (120ml) of the mixture and whisk into the egg yolk mixture slowly to temper. Pour back into the pan and cook for 1 minute while whisking constantly.

Remove from heat and whisk in vanilla and butter. Let cool for 15 minutes, covered with plastic wrap.

Slice 2-3 bananas and arrange them in the cooled pie shell. Spread the custard filling on top and refrigerate for at least 4 hours.

Whip the cold heavy cream, sugar, and vanilla extract until medium peaks form, then pipe onto the pie before serving.

Garnish with remaining banana slices and serve immediately.