(Optional) Make the All-Butter Pie Crust (if not using store-bought):

• Whisk flour and salt.
• Cut in shortening until pea-sized.
• Beat egg, then add water and vinegar.
• Add egg mixture to flour, and combine to form dough.
• Divide in half, and chill.

1. Roll Out and Shape the Crust:

Preheat the oven to 400°F (200°C).

Roll one ball of the pie dough (either homemade or store-bought, thawed if frozen) into a 13-inch circle on a lightly floured surface.

Transfer the crust to a 9-inch deep-dish pie plate.

Tuck the edges of the crust under to be even with the edge of the pie plate.

Crimp the edges decoratively, using your fingers or a fork.

Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes) to chill thoroughly.

2. Blind Bake the Crust: Line the inside of the chilled crust with parchment paper.

Fill the parchment paper with baking weights or dried beans. This is called “blind baking,” and it prevents the crust from puffing up during baking.

Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.

Remove the pie weights and parchment paper.

Prick the bottom of the crust with a fork 6 to 8 times to prevent it from bubbling up.

Return the crust to the oven and bake until the whole crust is golden brown all over, 13 to 15 minutes longer.

Let the crust cool to room temperature.

3. Make the Custard Filling: Whisk together the granulated sugar and cornstarch in a medium saucepan.

Whisk in the half and half until smooth.

Whisk the egg yolks in a separate medium bowl.

Place the half and half mixture over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil, about 6 to 8 minutes. (Scrape the bottom and corners of the pot with a rubber spatula periodically, to make sure nothing gets stuck.)

Remove from the heat.

Remove 1 cup of the hot half and half mixture and slowly drizzle it into the egg yolks, while whisking constantly. This tempers the egg yolks.

Transfer the tempered yolk mixture back to the pot with the remaining half and half mixture. Whisk to combine.

Return the pot to medium heat. Bring to a simmer and cook for 1 minute while it bubbles, whisking constantly.

Remove from the heat. Add the vanilla extract and diced butter. Stir until everything is combined and the butter is completely melted.

4. Layer Bananas and Filling:

Slice two of the bananas.

Spread the sliced bananas into an even layer over the base of the cooled, baked pie crust.

Whisk the warm custard filling well. Then pour it into the pie crust, over the banana slices, smoothing the top.

5. Cool and Chill: Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.

Let the pie cool at room temperature for 15 minutes.

Then, refrigerate the pie to cool completely, about 6 hours, or preferably overnight.

6. Make the Whipped Cream Topping:

Just before serving, make the whipped cream topping.

Combine the heavy cream and confectioners sugar in a large bowl.

Whisk with an electric mixer on medium-high speed until stiff peaks form, 2 to 4 minutes.

Add vanilla, and mix.

7. Top, Slice, and Serve:

Slice the remaining two bananas.

Dollop or spread the whipped cream over the top of the chilled pie.

Arrange the sliced bananas decoratively on top of the whipped cream.

Slice and serve. Enjoy your delicious, homemade Banana Cream Pie!