Prepare and bake your pie crust if using homemade. If using the included vanilla wafer crust, plan about 15 minutes for prep and bake time. Allow the crust to cool completely before filling.

In a large saucepan, whisk together the milk, sugar, cornstarch, and salt. Place over medium-low heat and bring to a gentle simmer, whisking regularly to avoid scorching. Cook until the mixture begins to thicken.

In a small bowl, lightly beat the egg yolks. Add a small amount (about ¼ cup) of the hot milk mixture to the yolks while whisking constantly to temper the eggs.

Slowly pour the tempered yolks into the saucepan with the rest of the pudding mixture, whisking as you pour. Continue cooking for at least 2 more minutes, or until the pudding is thick and smooth. Stir constantly during this step to prevent curdling.

Remove the pan from heat and stir in the butter and vanilla extract until fully melted and combined. Let the pudding cool slightly for 10–15 minutes.

Slice the bananas and layer them evenly across the bottom of the prepared pie crust.

Pour the warm (not hot) pudding over the bananas. Gently spread it into an even layer.

Cover the pie with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

Chill the pie in the refrigerator for at least 4 hours or until fully set.

Before serving, top with whipped cream and optional banana slices or crushed wafers for garnish.