Make the Crust:

Cup of Yum
1. In a food processor, add the flour, sugar, and salt. Pulse 5 seconds or until well combined. Add the cold butter, and pulse 10 times or until the mixture resembles coarse crumbs. Transfer the mixture to a bowl, and stir in 4 TB ice water.
2. Using a rubber spatula, press the dough together, adding 1 TB additional ice water at a time until it sticks together. Flatten the dough into a 4” disc, wrap with plastic wrap, and chill in the fridge for 1 hour.
3. Let the chilled dough sit at room temperature for 10 minutes. Then, roll it into a 12-inch circle on a lightly floured surface. Place it on a 9-inch pie plate, letting the excess dough drape over the edges. Using fingers, gently press the dough into the plate, and tuck or crimp the edges. Cover the dough with plastic wrap, and place it in the freezer for 1 hour.
4. Preheat the oven to 375F with the rack on the lower middle position.
5. Line the edges of the crust with foil, and fill the inside with pie weights (We use dry beans in an oven-proof bag.). Bake 25-30 minutes. Remove the foil and weights, and continue to bake 10 minutes or until golden brown. Set aside to cool completely.

Make the Filling:

1. In a medium saucepan, whisk the sugar, cornstarch, and salt. Add the evaporated milk, egg yolks, and whole milk. Whisk again until smooth.
2. Bring the ingredients to a simmer over medium heat and whisk constantly for 5 minutes or until the mixture thickens and becomes smooth. It's important to keep whisking until mixture turns very thick.
3. Remove the pan from the heat, and whisk in the butter and vanilla extract. Let the filling cool for 5 minutes, stirring frequently with a wooden spoon. *Do not stir again after this.
4. Pour half the filling into the prepared pie crust. Slice the bananas, and layer them on top followed by the remaining filling. Cover the pie with plastic wrap, and chill 4 hours or up to overnight.

Make the Topping:

1. In a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla on medium speed for 1 minute or until foamy. Increase the speed to high, and continue to whip for 3-4 minutes or until stiff peaks form.
2. Spread the whipped cream over the chilled pie. Serve immediately, or keep chilled in the fridge until ready to serve.