Banana Cream Pie

• Preheat oven to 375 degrees F

Filling

• Whisk the egg yolks and cornstarch together. Set aside. 
•  Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally.
• Once simmering, remove about 1/2 cup (120ml) of the milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. 
• The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly.
• Remove the pan from heat and whisk in the vanilla and butter.
• If you see that you have pieces of egg, run custard through a fine sieve.
• Place a piece of plastic wrap directly on top of the warm pudding to prevent a skin from forming on top. Allow to cool for 15 minutes. Not recommend any longer than this, as it will be too thick to spread neatly into the crust.
• Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon. Spread custard on top, even if still slightly warm.
• Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.

Topping

• Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. 
• Pipe or spread the whipped cream on top. Slice remaining banana and garnish with banana slices and serve pie immediately, or refrigerate for up to 1 hour and then garnish with banana slices and serve.
• Leftovers, if there are any (!) can be kept refrigerated for 2-3 days.