Dust your work surface with flour and roll out one chilled dough disc until you've got a 12-inch circle. Gently tuck it into your 9-inch dish. Fold excess dough over the edges and mold it into a nice thick rim.

Cover the crust with plastic and let it chill in the fridge for over 30 minutes to several days. Preheat the oven to 375°F (or 190°C).

Give some parchment paper a good crunch, line your chilled crust with it, then fill it with dried beans or pie weights.

Bake for about 15 minutes until the edges are golden brown. Once it's out of the oven, carefully lift the parchment paper out and poke the crust's bottom with a small fork.

Let the crust cool completely.

Whisk egg yolks with cornstarch (use a small whisk or fork, whatever works for you). Set this medium bowl aside.

In a saucepan, mix the milk, sugar, heavy cream, and salt over medium heat until the sugar is dissolved. Grab half a cup of that milk mixture, then slowly whisk it into your egg yolk/cornstarch mixture. Keep the yolks moving.

Pour the yolk mixture back into your saucepan, whisking for a full minute.

Remove the saucepan from the heat and stir in the butter and vanilla until smooth.

Cover this warm pudding with plastic wrap so it won't get weird skin on top. Let it cool for no more than 15 minutes.

Slice up 2 to 3 bananas and layer them into your pie shell.

Spread the custard over the sliced bananas. Throw another plastic wrap straight on top, then put the whole thing in the fridge for 4 to 24 hours.

Whip heavy cream, vanilla, and sugar together at medium-high mixer speed until you have perfect medium peaks (about 3 to 4 minutes). Top off your banana pie with it. Enjoy your comfort food!