Preheat your oven to 425°F (220°C). Prepare your chosen crust by rolling out the dough and placing it into a 9-inch pie pan. Blind bake for 15-20 minutes until light golden brown. Allow to cool completely before filling.

In a medium saucepan, whisk together 6 tablespoons of sugar, 6 tablespoons of flour, and ¼ teaspoon of salt. Gradually whisk in 2 cups of whole milk over medium heat, stirring constantly. Cook for 8-10 minutes until thickened like pudding.

Once thickened, stir in 2 beaten egg yolks, cooking for an additional 2-3 minutes. Add 1 tablespoon of butter and 1½ teaspoons of vanilla, stirring until smooth.

Beat the reserved egg whites until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks are achieved.

Gently fold the whipped egg whites into the warm custard mixture.

Layer 3 sliced bananas at the bottom of the cooled pie crust. Pour the custard over the bananas, ensuring an even cover.

Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours to set.

Before serving, whip the heavy cream until soft peaks form and spread it over the chilled pie. Slice and enjoy!