Banana Cream Pie. Oh My!

Banana cream pie filling:

Mix sugar, flour and a pinch of salt into a medium/large sauce pan and stir until lump-free. Slowly drizzle in the milk while stirring over medium heat. Cook over medium heat, stirring continually, until mixture thickens and is bubbly. Make sure to stir around edges well, about 5 minutes. Remove from heat.

Whisk egg yolks. Take 1/2 cup of the milk mixture and whisk continually while adding to the egg yolks. Continue to add milk mixture until a total of 2 cups milk mixture has been added. Add the egg mixture back into the milk mixture and return to medium heat, stirring continually until mixture starts to bubble, about 2 minutes. Remove from heat. Add in the vanilla and butter. Stir well until fully incorporated.

Place enough of the pudding mixture into the bottom of the pie crust to cover the bottom. Cover with 2 bananas and repeat. Ending with pudding over the top. Cover and refrigerate for 6 hours or overnight.

Whipped cream:

Place heavy whipping cream, powdered sugar and vanilla into a mixing bowl and mix over medium-high until mixture becomes soft and billowy. Make sure not to over mix or you will have butter. Top pie with whipping cream when serving.