1 cup of sugar
1/4 cup of cornstarch
1/2 teaspoon of salt
3 cups of whole milk
3 eggs, lightly beaten
3 tablespoons of butter at room temperature
3/4 teaspoons of vanilla extract
3/4 teaspoon of almond extract
4 medium bananas
1 baked 9 inch pie crust
1 cup heavy whipping cream
2 tablespoons of confectioners sugar
To make the custard for the pie you should whisk together in a heavy large saucepan your sugar, cornstarch, salt and milk until it is smooth. You will want to cook and stir the mixture over medium-high heat until it is thickened and bubbly. Next, you will want to reduce the heat and cook for 2 minutes longer, making certain to continue to stir the mixture so that is doesn’;t burn. Now, remove the saucepan from the heat and then stir in a small amount of hot mixture into a bowl that you have beaten your eggs in. Once the eggs are tempered return the egg mixture to the saucepan and bring it to a gentle boil and cook for an additional 2 minutes.
You should then remove the saucepan from the heat and then stir in the butter, almond extract and vanilla extract. Now take a piece of plastic wrap and press it onto the surface of custard. Cover the saucepan and refrigerate it for about 30 minutes.
When the custard has cooled down you will want to prepare the topping by beating the whipping cream until soft peaks form. Then add the confectioners sugar and beat the topping until stiff peaks form.
Now take the pie shell that you have already baked and slice the bananas into the pie shell. Next, pour your custard mixture over the top of the bananas. Your last step is to spread with whipped cream over the top of the custard and then chill the pie for 3 to 4 hours or overnight.