1-First, prepare the crust. Chill the pie dough for at least 2 hours to make it easy to work with. Then, roll it out and fit it into a 9-inch pie dish, crimp the edges, and chill it again for 30 minutes before baking.

2-Next, bake the crust at 375°F (190°C). Line it with parchment paper and add pie weights, then bake for 15-16 minutes. Remove the weights, prick the bottom with a fork, and bake for another 14-15 minutes until it’s fully browned. Let it cool completely on a wire rack before moving on.

3-Now, make the custard filling. Whisk together the 4 large egg yolks and 1/4 cup cornstarch in a bowl. In a saucepan, heat 2 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, and 1/8 teaspoon salt until it simmers. Slowly temper the egg mixture by adding some of the hot milk to it, stirring constantly. Pour it all back into the saucepan and cook until thick and bubbling, about 1 minute. Stir in 2 teaspoons pure vanilla extract and 2 tablespoons unsalted butter, then let it cool slightly.

4-Assembling and Chilling the Pie Once the custard is ready, layer sliced bananas in the cooled crust. Use about 4 yellow bananas, sliced thinly, and remember to brush them with lemon juice to keep them from browning. Pour the custard over the bananas, then cover with plastic wrap pressed directly on the surface. Refrigerate for at least 4 hours so it sets properly.

5-Finally, prepare the topping. Whip 1 cup cold heavy cream with 2 tablespoons confectioners’ sugar or granulated sugar and 1/2 teaspoon pure vanilla extract until medium peaks form. Spread or pipe it on top of the chilled pie and garnish with extra banana slices. For more inspiration on healthy components, explore our Greek Yogurt Bowls for ways to add nutrition to your meals.