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Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
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Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
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Add the hot milk to the egg mixture, a little at a time, whisking to combine.
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When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
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Cook the pastry cream, whisking, until thickened.
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Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.
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Press a layer of plastic wrap directly onto the surface, and refrigerate for 2 hours minimum.
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Whip the cream until it holds stiff peaks, and fold it into the pastry cream.
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Line the bottom of the pre-baked pie crust with slices of fresh banana, and spread half the filling on top in an even layer.
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Place another layer of sliced bananas over the filling, and smooth the remaining filling on top.
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Garnish with whipped cream and more sliced bananas.