Preheat your oven to 350°F (175°C).

Gently poke holes in the bottom of the pie crust with a fork

Bake the crust for 10 minutes.

Slice your bananas into ½-inch thick rounds. Set them aside.

In a saucepan over medium heat, combine milk and egg yolks. Whisk until well blended. Add sugar and salt, whisking until the sugar dissolves.

Whisk in the flour and cornstarch until smooth. Continue to cook and whisk until the mixture thickens.

Stir in the butter and vanilla extract. Remove from heat.

Arrange the banana slices in the bottom of the baked pie crust.

Pour the custard filling over the bananas.

Refrigerate the pie for at least 1 hour to set.

In a chilled bowl, beat heavy cream, confectioners' sugar, and vanilla extract until light and fluffy. Be careful not to over-whip

Spread the whipped cream over the chilled pie.