Instructions

1. Begin by gathering all your ingredients: 1 pre-made pie crust, 3 ripe bananas, 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, 2 cups milk, 3 large egg yolks, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 cup heavy cream, and 2 tablespoons powdered sugar.
2. Preheat your oven to 350°F (175°C). If your pre-made pie crust is not already baked, follow the instructions on the packaging to bake it until golden brown. Allow it to cool completely on a wire rack before filling.
3. In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk these dry ingredients together until well mixed.
4. Slowly pour in the 2 cups of milk while continuously whisking to prevent any lumps from forming. Place the saucepan over medium heat.
5. Continue to whisk the mixture constantly until it starts to thicken and come to a gentle boil. This should take about 5-7 minutes.
6. Once the mixture is boiling and has thickened, remove it from the heat. In a separate bowl, lightly beat the 3 egg yolks.
7. Gradually add a small amount of the hot milk mixture to the egg yolks while whisking constantly. This process, called tempering, will prevent the eggs from scrambling.
8. After tempering the egg yolks, pour the egg mixture back into the saucepan with the remaining hot milk mixture. Return the saucepan to the heat and cook for an additional 2-3 minutes, whisking continuously until the mixture is thick and smooth.
9. Remove the saucepan from the heat again and stir in the 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract until fully melted and incorporated.
10. Slice the 3 ripe bananas into thin rounds and arrange them evenly over the bottom of the cooled pie crust.
11. Pour the warm banana custard filling over the sliced bananas in the pie crust, spreading it evenly with a spatula. Allow the pie to cool at room temperature for about 15 minutes, then refrigerate it for at least 1 hour to set completely.
12. While the pie is chilling, prepare the whipped cream. In a mixing bowl, combine the 1 cup of heavy cream and 2 tablespoons of powdered sugar. Using an electric mixer, whip the cream on medium-high speed until soft peaks form.
13. Once the pie has set, remove it from the refrigerator. Spread the whipped cream evenly over the top of the pie, covering the custard completely.
14. For a decorative touch, you can slice additional bananas and arrange them on top of the whipped cream, if desired.
15. Slice the pie into 8 servings and serve chilled. Enjoy your delicious Hummingbird Bakery Banana Cream Pie!