• I suggest blind-baking the pie crust the day you want to assemble it. 

For the Filling

1. In a small bowl gently whisk the egg yolks until foamy and lightened in color, about 2 minutes, and set aside.
2. In a medium-sized saucepan, combine the granulated sugar, flour, heavy cream, whole milk and salt with a whisk. Heat over medium-low heat, continuously stirring to dissolve the dry ingredients into the wet ingredients until the filling is warm to the touch and slightly thickened but not boiling., remove from heat.
3. Next, temper the egg yolks. Take about ½ cup of the hot filling mixture and whisk into the egg yolks to temper the egg yolks. Whisk the egg yolk mixture back into the pan of the milk mixture and return to medium-low heat.
4. Continue stirring until the pudding starts to burp large bubbles and thicken. Cook for at least 60-90 seconds while continuously stirring. The filling should be thickened like pudding.
5. Remove from heat and add in the vanilla extract and butter, stirring until fully combined. Pour the pudding through a fine sieve into a medium-sized bowl.  If needed, you can use a whisk or spatula to help push it through the sieve. Optional: strain a second time through the sieve, washing in between.
6. Place a layer of plastic wrap directly on the surface of the pudding and chill on the counter for 1 hour. Transfer to the refrigerator and chill completely.
7. To assemble, once the filling has chilled, spread about 1 cup of the pudding into the bottom of the pie crust, slice bananas and layer ½ of them on top of the pudding base, then spoon another 1 cup of the filling on top of the bananas, followed by the remaining half of the bananas and the rest of the filling. The filling will be very thick, see notes*. Cover with plastic wrap and refrigerate for 3-4 hours, or until the filling is completely set and firm.

For the Topping

1. Prepare the whipped cream. Place the mixing bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use a stand or electric mixer with a whip attachment to beat the heavy cream on medium-high speed until the cream thickens. Add powdered sugar, cream of tartar, and vanilla extract and continue beating on high speed until stiff peaks form.
2. Remove the saran wrap from the filled pie and spread as much of the whipped cream over the filling as you would like, or use a large piping tip to decorate the pie. Garnish with more banana slices if desired.