1 frozen pie crust
1/2 cup white sugar, plus 2 tablespoons
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks, lightly beaten
1 1/2 cups whole milk
1 cup heavy cream
2 teaspoons vanilla extract
2 tablespoons butter
2 ripe bananas, sliced
Frozen whipped topping
Bake pie crust according to the package directions. Remove pie crust and allow to cool.
In a medium saucepan combine the sugar, cornstarch and salt. Whisk in egg yolks and gradually add the milk and cream.
Cook over medium-high heat so it comes to a gentle boil. Reduce heat and continue whisking for about 5 minutes, until the mixture has thickened.
Remove from heat and whisk in butter and vanilla. Let the mixture cool slightly for about 15 minutes.
Pour half of the filling into the prepared crust. Lay the banana slices on top and cover them completely with the remaining half of the custard.
Place plastic wrap over the surface of the pie filling and place in fridge for 3 hours to allow it to set completely.
When ready to serve, slice and top with prepared whipped topping.