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1. In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk until well mixed.
2. In a separate bowl, whisk together the egg yolks and milk until smooth.
3. Gradually pour the egg yolk mixture into the saucepan with the dry ingredients, whisking constantly.
4. Place the saucepan over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes).
5. Remove from heat and stir in the butter and vanilla extract until fully melted and incorporated.
6. Allow the custard to cool for about 10 minutes at room temperature.
7. Peel the ripe bananas and slice them into thin rounds (about 1/4 inch thick). Set aside.
8. Place the pre-made pie crust on a serving plate or pie dish.
9. Pour half of the custard filling into the pie crust, spreading it evenly.
10. Arrange half of the banana slices over the custard layer.
11. Pour the remaining custard filling over the banana layer, smoothing it out.
12. Top with the remaining banana slices, arranging them in a circular pattern.
13. In a large mixing bowl, pour in the heavy whipping cream.
14. Add the powdered sugar and vanilla extract to the cream.
15. Using an electric mixer, beat the cream on medium-high speed until soft peaks form (about 3-5 minutes).
16. Gently spread the whipped cream over the top of the pie.
17. Cover the pie with plastic wrap or aluminum foil, ensuring it doesn’t touch the whipped cream.
18. Place the pie in the refrigerator and let it chill for at least 4 hours, or overnight.
19. When ready to serve, remove the pie from the refrigerator. Garnish with additional banana slices and whipped cream if desired.

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