This banana cream pie starts with a creamy banana infused pudding which is layered with fresh bananas and topped with sweetened whipped cream and sliced almonds.
Slice two bananas into 1/2 inch pieces and place in a pan with 1 Tbsp butter. Cook over medium heat until bananas are softened, just a few minutes. Add half and half into pan and bring to a boil. Boil for 30 seconds and then remove from heat, cover and allow to sit for about 30 minutes. Strain out bananas.
Mix together sugar, salt and egg yolks in a medium saucepan. Mix in cornstarch. Add banana infused milk and stir until smooth. Cook over medium heat for about 3-4 minutes until a pudding consistency forms. Stir often.
Remove from heat and add in 2 Tbsp butter and vanilla. Stir to combine. Cover pudding with plastic wrap, place wrap directly against surface of pudding. Put in refrigerator and cool for about an hour.
Add half of pudding mixture to bottom of baked pie crust, Add 2 sliced bananas, (sliced about 1/4" thick) to top of pudding. Add remaining pudding on top
Put whipping cream, 2 tsp sugar and vanilla into a bowl and whip until soft peaks form. Spread over the top of the filled pie dish. Sprinkle with sliced almonds.Refrigerate until ready to serve.
Notes
Because it is a cream pie it needs to be kept in the refrigerator. Cover in an airtight container and it will last up to three days in the refrigerator.How to Freeze Banana Cream Pie: If you are freezing the pie I recommend adding the whipped cream and almonds right before serving. After filling the pie crust with banana custard and it is cooled, place the pie on a level surface in the freezer and flash freeze. Once it is frozen, wrap with several layers of plastic wrap and a layer of foil freeze for up to 3 months. Thaw for several hours or overnight in the refrigerator. When ready to serve add the whipped cream and sliced almonds.Time Saving TipIf you are in a hurry, use a store bought pastry pie crust or graham cracker crust - I won't tell!