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Luscious banana cream pie with layers of fresh bananas, vanilla custard, and whipped cream is a family-favorite comfort dessert. This creamy, no-fuss classic is pure nostalgic bliss.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Pour in whole milk and cook over medium heat, stirring constantly, until the mixture is steaming but not boiling.
In a small bowl, whisk the egg yolks. Temper the yolks by gradually whisking in 1/2 cup of the hot milk mixture, then return this blend to the saucepan.
Continue to cook over medium-low heat, stirring, until the custard thickens and bubbles for 1 minute. Remove from heat, stir in vanilla extract and butter until smooth. Let cool for 5 minutes, stirring occasionally to avoid film forming.
Slice bananas and arrange half in the bottom of the pre-baked pie crust. Pour half the custard over, layer with remaining bananas, then cover with the rest of the custard. Smooth the top and press plastic wrap directly on the surface to prevent a skin.
Refrigerate pie for at least 3 hours until fully set. Before serving, whip heavy cream with powdered sugar and spread evenly over the chilled pie. Slice and serve cold for the best creamy texture.
