Butterscotch Banana Pudding Pie

Preheat oven to 450ºF.

Roll pie dough, and place into a 9-inch pie pan. Crimp edge, and use a fork to prick the bottom, and sides of the pie crust. Line with foil, pressing foil against the bottom, and sides of the crust, all the way to the crimp edge. Do not cover edge. Roll any excess foil inwards, to leave edge exposed.

Bake for approximately 10 minutes, until crust is set and no longer doughy. Remove foil, and bake another 6–10 minutes, until crust is golden brown. Watch carefully. Allow to cool.

In a medium-large sized saucepan, whisk brown sugar, flour, and pinch of salt. Slowly whisk in milk to prevent lumps. Bring to a simmer over medium heat, stirring constantly. Cook until thickened. Remove from heat.

Whisk milk mixture into egg yolks 1/2 cup at a time, until 2 cups of milk mixture have been added. Whisk egg yolk mixture back into milk mixture. Return to a simmer, and cook stirring constantly until thickened, like pudding. Remove from heat. Whisk in butter and vanilla.

Place a thin layer of butterscotch pudding on bottom of pie crust. Cover with a single layer of bananas, followed by another thin layer of pudding. Repeat until 3 layers of bananas have been added. Cover with remaining pudding.

Cover and refrigerate for 6 hours or overnight.

Slice pie. Serve with lightly sweetened whipped cream and toffee walnuts.