Blind bake a cold pie shell or pastry shell using pie weights or dried beans until lightly browned, then keep a close eye on it while you brown it to a deep brown.

Once baked, remove from oven and let cool completely.

In a medium sized saucepan, over medium heat, combine milk, heavy cream, sugar, and salt, and whisk together.

While the milk mixture is coming to a simmer, separate eggs, and add yolks to a heatproof bowl.

Whisk the yolks with the cornstarch.

Using a measuring cup, scoop out ½ cup of simmering milk mixture and slowly add it to eggs, whisking as you go. You want the egg yolk to warm slowly.

Then still over medium high heat, very slowly pour the egg mixture into the rest of the milk mixture, whisking continuously.

Cook, whisking the entire time, until mixture thickens about 1 minute.

Remove pan from heat. Cover with plastic and set aside to let cool for 15 minutes.

Slice 2 of the bananas into the bottom of the pie shell.

Pour the cooled topping over the bananas.

Cover pie and refrigerate for at least 4 hours.

When ready to serve, make the whipped cream, and spread over pie, then decorate with remaining 2 bananas, cut into slices.

Slice and serve.

Use a hand mixer or a stand mixer fitted with a whisk attachment.

Pour cold heavy cream into mixing bowl.

Beat cold heavy cream, confectioners’ sugar, and vanilla together on medium-high speed until stiff peaks form, about 5 minutes.