Prepare the Pie Crust: If using a store-bought pie crust, place it in the fridge to chill. If making your own, bake it according to your recipe, then allow it to cool completely.

Make the Vanilla Pudding: In a medium saucepan, whisk together 2 cups milk, ¾ cup sugar, ¼ cup cornstarch, and ¼ teaspoon salt. Cook over medium heat, stirring constantly until thickened (about 5-7 minutes).

Temper the Eggs: In a small bowl, whisk the 4 egg yolks. Slowly add 1 cup of the hot milk mixture to the yolks, then return it to the saucepan. Cook for another 2-3 minutes until smooth and thickened. Remove from heat and stir in 2 tablespoons butter and 2 teaspoons vanilla extract. Let it cool to room temperature.

Layer the Bananas: Slice 4 ripe bananas into thin rounds and layer them evenly in the bottom of the cooled pie crust.

Assemble the Pie: Once the pudding has cooled to room temperature, pour it over the bananas in the crust. Spread evenly with a spatula.

Make the Whipped Cream: In a chilled mixing bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.

Top the Pie: Spread the whipped cream evenly over the pudding layer. Refrigerate for at least 2 hours to set.

Serve: Slice and enjoy your creamy, dreamy banana cream pie!