• Preheat oven to 350-degrees F (175 degrees Celsius).
• Place and crimp a 9" pie dough (homemade or store-bought) into a pie pan and dock the crust with a fork. Blind bake the crust (i.e. bake with no filling) for 20 minutes. Remove, cool, and set aside.

To make the banana cream pie:

• In a large saucepan, combine milk, granulated sugar, cornstarch, and salt over medium heat, stirring frequently until thickened.
• Meanwhile, mash one over-ripe banana in a small bowl, and set aside.
• In a small bowl, lightly beat two eggs.
• When the milk and sugar mixture has thickened, it's time to temper the eggs by adding about 3 tablespoons of the hot milk mixture into the eggs, stirring to combine. Set aside.
• Add the mashed bananas into the saucepan, stirring to combine, and then add the tempered eggs into the saucepan, stirring well to combine.
• Bring the mixture to a gentle boil and cook, stirring occasionally, for an additional 2 minutes. Remove from heat.
• Add the vanilla extract to the banana mixture, and stir to combine. Cool for 15 minutes.
• Pour the cooled mixture into a bowl, cover the banana cream with a layer of plastic wrap, and store it in the refrigerator, if needed, until ready to assemble the pie.
• Slice 2 bananas and place half of the slices on the bottom of a pre-baked pie crust.
• Spoon half of the cooled banana cream mixture over the sliced bananas.
• Top with another layer of sliced bananas, and top with the remaining banana cream mixture.
• Cover the pie with a plastic wrap layer and chill in the refrigerator while making the whipped cream topping.

To make the whipped cream:

• In the bowl of a stand mixer or a large bowl with a hand mixer, beat the heavy cream and 3 tablespoons granulated sugar until stiff peaks form.
• Add 1 teaspoon pure vanilla extract to the whipped cream, and fold to combine.
• Spoon the whipped cream topping over the banana cream pie and use an offset spatula to cover the pie with the whipped cream.
• Refrigerate until ready to serve.