Instructions:
- For the Crust: Combine flour, sugar, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, mixing until the dough just comes together. Form into a disk, wrap, and chill for at least 30 minutes.
- Roll out the chilled dough and carefully fit it into a 9-inch pie dish. Trim and crimp the edges. Freeze for 15 minutes.
- Blind Bake: Preheat oven to 375°F (190°C). Line the shell with parchment and pie weights. Bake for 15 minutes. Remove weights/parchment and bake for another 10–12 minutes until lightly golden. Cool completely.
- For the Filling: In a medium bowl, whisk together the filling sugar, cornstarch, and egg yolks until pale and thick.
- Gently warm the milk in a saucepan until just steaming (do not boil).
- Slowly whisk about half the hot milk into the yolk mixture to temper it. Pour this tempered mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly and vigorously, until the mixture thickens significantly and bubbles slowly (5–8 minutes). Cook for one full minute after bubbling starts. Remove from heat.
- Whisk in the 2 tablespoons of butter, vanilla extract, and pinch of salt until smooth. Cover the surface directly with plastic wrap and let cool for 15 minutes.
- Assembly: Arrange a single layer of sliced bananas across the bottom of the cooled baked crust. Pour half the pudding over the bananas, then layer the remaining banana slices, and top with the rest of the pudding, smoothing the surface.
- Chill the pie loosely covered for a minimum of 4 hours, or overnight, until the filling is completely firm.
- Just before serving, whip the cold heavy cream, powdered sugar, and ½ teaspoon vanilla extract until stiff, glossy peaks form. Top the chilled pie generously and garnish immediately.