Use a fork to poke holes in your crust and prebake it according to the recipe/ box directions. Prebaking a pie crust usually consists of baking it for 10 minutes at 450 degrees.

While the crust is prebaking, assemble the custard by first whisking together the eggs and egg yolk in a medium sized bowl. Set aside.

In pot or saucepan, whisk together the milk, heavy whipping cream, vanilla, granulated sugar, and corn starch. Cook the ingredients over medium high heat until the liquid thickens. Stir the mixture constantly to prevent any burning at the bottom of your pot.

Once the mixture begins to thicken, reduce the heat to low and add 1 cup of the liquid to the eggs and whisk vigorously to temper the eggs.

Add the egg mixture to the custard mixture and whisk until homogenous.

Add the butter and whisk again until the butter is fully melted. Pour the custard into a large bowl and cover with plastic wrap. Press the plastic wrap right against the custard to prevent any condensation. Allow the custard to chill in the fridge for 1 hour while your pie crust cools.

Pour half of the custard into the pie crust and layer the banana slices on top, followed by the remaining custard.

Whip the heavy cream and powdered sugar together until stiff peaks form. Once the cream is whipped, spread it over the top of the pie and top with almonds if desired.

Allow the pie to chill in the fridge for another 3-4 hours to allow the pie time to set.

Serve and enjoy!