• Cut two of the bananas into ¼ or so thick rounds.
• Arrange the banana slices into the bottom of the prepared pie crust.
• Sprinkle with the cinnamon and set aside.

Filling

• Whisk together the egg yolks and cornstarch in a small bowl. Set aside.
• Combine the milk, heavy cream, sugar, and salt in a large saucepan. Heat over medium-low for about 5 minutes or until it just begins to steam and there are gentle bubbles around the edges. Do not let it come to a full boil.
• Temper the eggs by adding a splash of the hot milk mixture to the egg yolk mix. Whisk quickly to combine. Add another larger splash of the milk mix to the yolk mixture, continuing to whisk quickly.
• Pour the entire egg mixture into the saucepan and continue to whisk.
• Heat over medium-low for an additional 2-3 minutes or until thickened. Continue to stir constantly to prevent scorching.
• Add the butter and vanilla and continue to stir until melted and thoroughly combined.
• Pour the custard over the banana slices in the pie crust. Spread evenly and to the edges.
• Cover tightly with plastic wrap, allowing the plastic wrap to touch the top of the custard to prevent a film from forming.
• Refrigerate for at least 4-8 hours until set.
• When ready to assemble and serve, make the whipped topping.

Whipped Topping

• Combine the heavy cream, sugar, and vanilla in the bowl of a stand mixer. Beat on medium-high for about 3-5 minutes or until stiff peaks.
• Transfer the whipped topping to a piping bag fitted with a large star tip.
• Pipe your desired decoration across the top of the pie.
• Slice the remaining bananas into slices and place on top of the whipped cream.
• Slice and serve immediately.