Prebake the pie crust per the directions on the back of the package, set aside to cool completely.
In a large saucepan, add the milk, sugar, cornstarch, salt, egg, and egg yolk. Whisk until combined.
Place over medium heat, stirring constantly until it comes to a simmer and thickens. Take off the heat. Whisk in the butter and vanilla.
Place a piece of plastic wrap directly on top of the pudding so a skin doesn’t form, be careful it’s hot. Let it cool on the counter for 30 minutes.
Place the sliced bananas onto the pie crust. Spread the pudding on top. Cover with plastic wrap, again making sure it touches the pudding so it doesn’t form a skin.
Place in the fridge for 3-4 hours until set.
Place the heavy cream, powdered sugar, and vanilla in a medium bowl. Whip until stiff peaks form.
Spread the whipped cream over the pie. Slice and serve.
Notes
You can make your own homemade crust if you'd like.
This is the perfect make ahead dessert.
We like to let the pudding cool slightly before adding to pie so it doesn't turn the bananas brown.
However the bananas will slightly brown while setting up, this is a completely normal process with bananas.