Slice two of the bananas into ¼ or so thick coins. Place the banana slices into the bottom of the prepared pie crust.

Sprinkle with the cinnamon and set aside.

For the custard filling - in a small bowl, whisk together the egg yolks and cornstarch. Set aside.

In a large saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium low for about 5 minutes or just until you can begin to see steam and very gentle bubbles around the edges. Do not let it come to a full boil.

Pour a splash of hot milk mixture into the egg yolk mix. Whisk quickly to combine.

Add another larger splash of the milk mix to the yolk mixture, continuing to whisk quickly.

Pour the entire egg mixture into the saucepan and continue to whisk.

Heat over medium low for an additional 2-3 minutes or until thickened. Continue to mix constantly to prevent scorching.

Add in the butter and vanilla and continue to mix until melted and thoroughly combined.

Pour the custard over the banana slices in the pie crust. Spread evenly and to the edges.

Cover tightly with plastic wrap, allowing the plastic wrap to touch the top of the custard to prevent a film from forming.

Refrigerate for at least 4-8 hours until set.

When ready to assemble and serve, make the whipped topping.

In the bowl of a stand mixer, combine the heavy cream, sugar and vanilla. Mix on medium high speed for about 3-5 minutes or until stiff peaks.

Transfer the whipped topping to a piping bag fitted with a large star tip.

Pipe small mounds across the top of the pie.

Slice the remaining bananas into slices and place on top of the whipped cream.

Slice and serve immediately.