Grease the pan and unroll the dough into the pie pan without stretching. Press into the pie pan. With a fork, pierce the pie dough on top.

Add a round of parchment paper and pour the bean weights into the pie shell. This will keep your pie crust propped up during baking. Bake at 425 degrees for 15 minutes.

In a 4 quart pan put 3 cups of milk and 1 cup of sugar and ¼ cup of butter. Bring to a rolling boil.

Dilute cornstarch with 1 cup of milk, then add the egg yolks, vanilla and salt and mix.

Take 1 cup of the warm milk and mix by pouring the warm milk into the egg mixture. This helps to mix the egg mixture and not to cook the eggs.

Pour into the pot until it thickens into a thick custard while mixing constantly.

Once the pie has cooled off, slice the bananas and place them at the bottom of the pie shell.

Once the custard has cooled off a little then pour the custard on top of the bananas. Place in the refrigerator and let it settle for about 4 hours or overnight.

Whip up the whip cream until it peaks and spoon the whip cream on top of the pie.

Place the sliced bananas on top and the pie is ready. Enjoy!