Step by step

Method

4 steps

1. 1

   Have your baked 9-inch pie crust fully cooled. In a medium saucepan, whisk together ¾ cup sugar, ⅓ cup cornstarch, and ¼ teaspoon salt. Whisk in 2½ cups whole milk and 4 large egg yolks until smooth and no cornstarch lumps remain.

2. 2

   Cook over medium heat, stirring constantly with a spatula (get the corners), until the custard thickens and big slow bubbles break the surface, 6–8 minutes. It should mound on the spatula and leave a trail when you swipe. Pull off heat; stir in 2 tablespoons butter and 2 teaspoons vanilla until glossy.

3. 3

   Press plastic wrap directly onto the custard surface so a skin doesn't form, and cool 15–20 minutes until warm, not hot — hot custard will weep on the bananas.

4. 4

   Slice 3 ripe bananas into the crust in an even layer (use bananas with brown freckles — green ones taste starchy). Pour the custard over and smooth the top. Chill at least 4 hours until fully set and sliceable. Top with 1½ cups whipped cream and a few fresh banana slices right before serving. You want clean slices of creamy custard over soft banana — not runny filling or a rubbery cornstarch gel.