• 2½ cups whole milk
• ½ vanilla bean pod & seeds
• 1 cup sugar, divided
• ½ tsp kosher salt
• 1 sheet leaf gelatin + cold water to cover (optional but makes pie slices cleaner)
• 3 bananas
• 5 tbsp cornstarch
• 5 egg yolks
• 2 tbsp butter, room temperature
• 1 tsp vanilla extract
• 1 (9”) pie shell, baked according to pkg directions & cooled

Whipped Cream

• 2 cups cold heavy cream
• 1 tsp vanilla extract
• 2 tbsp sugar

Steep Milk & Slice Bananas

1. Bring milk, vanilla bean and seeds, ½ cup sugar and salt to a boil in a small pot over medium heat. Turn off heat, cover and allow mixture to steep 20 minutes
2. In a bowl of cold water, add leaf gelatin, soak 5 minutes, strain and wring it out. Set aside
3. Slice the bananas into ⅛" thick slices and set aside

Make Pastry Cream

1. Sift together cornstarch and remaining ½ cup of sugar. Whisk together with the egg yolks
2. Bring milk mixture back up to a scald over medium heat and add it a little at a time into the cornstarch/egg mixture, whisking vigorously as to not scramble the eggs
3. Strain through a fine-mesh strainer into a new pot. Bring back to a boil again for 1 minute on medium heat, whisking constantly to prevent lumps or sticking to the pot
4. Remove pastry cream from the heat and whisk in butter, warm gelatin and vanilla
5. Add ¼ of the pastry cream to the baked and cooled pie shell and spread it into a thin layer. Cover completely with banana slices. Repeat with ¼ of the pastry cream and add a second layer of bananas. Top with remaining custard, making sure all bananas are covered to avoid browning
6. Cover with plastic wrap directly on the surface and chill 2-3 hours in the refrigerator until completely firm

Add Whipped Cream & Serve

1. Whip the cream with the sugar and vanilla until it is silky but with medium-firm peaks
2. Place whipped cream in a pastry bag with a ½” straight round tip. Pipe onto the pie or spread across the top. Serve immediately or refrigerate until ready to serve