• Step 1: Prepare the pie crust according to package instructions and let cool completely.
• Step 2: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
• Step 3: Remove the saucepan from the heat and gradually whisk in the egg yolks. Return the mixture to the heat and cook, stirring constantly, until it thickens enough to coat the back of a spoon, about 2-3 minutes.
• Step 4: Remove the saucepan from the heat and stir in the butter and vanilla until well combined. Allow the custard to cool for 10 minutes, then pour it into the prepared pie crust.
• Step 5: Arrange the sliced bananas over the top of the custard in an even layer. Refrigerate the pie for at least 2 hours, or until completely set.
• Step 6: Serve the banana cream pie chilled, with whipped cream on top if desired. Enjoy!