Prepare your pie dough according to your preferred recipe and chill for at least 2 hours.

Roll the chilled dough into a 12-inch circle and carefully fit it into a 9-inch pie dish.

Fold excess dough under the edges and crimp as desired.

Refrigerate the prepared crust for at least 30 minutes.

Preheat oven to 375°F (190°C).

Line the chilled crust with parchment paper and fill with pie weights or dried beans.

Bake for 15–16 minutes until the edges begin to brown.

Remove parchment and weights, prick the bottom with a fork, and brush with egg wash if desired.

Bake another 14–15 minutes until golden brown. Cool completely.

For the filling, whisk egg yolks and cornstarch together in a bowl.

In a saucepan, combine milk, heavy cream, sugar, and salt.

Heat over medium heat until gently simmering.

Slowly whisk about 1/2 cup of the hot milk mixture into the egg mixture.

Gradually pour the tempered egg mixture back into the saucepan while whisking constantly.

Cook for 1 minute until thick and bubbling.

Remove from heat and whisk in vanilla extract and butter.

Cover the custard directly with plastic wrap and cool for 15 minutes.

Slice 2–3 bananas and arrange them evenly in the cooled pie crust.

Sprinkle lightly with cinnamon if desired.

Spread the custard over the bananas and smooth the top.

Cover directly with plastic wrap and refrigerate for at least 4 hours.

To make the whipped cream, beat heavy cream, sugar, and vanilla until medium peaks form.

Spread or pipe whipped cream over the chilled Homemade Banana Cream Pie.

Garnish with freshly sliced bananas before serving.

Slice and enjoy.