Begin by choosing your crust—either the vegan-friendly Crisco crust or the all-butter pie crust. Preheat your oven to 375°F (190°C). If you're using the all-butter option, roll it out into a 9-inch pie pan and pierce the bottom with a fork. Blind bake it for 15-20 minutes, or until it’s lightly golden.

In a medium saucepan over medium heat, combine 6 tablespoons of sugar, flour, and salt. Gradually whisk in 2 cups of whole milk, ensuring there are no lumps. Cook this mixture, stirring continuously for about 8-10 minutes until it thickens and bubbles gently.

Remove the saucepan from heat and stir in 2 beaten egg yolks. Return it to the stove and cook for an additional 2-3 minutes, stirring constantly until the custard is thick and velvety. Add 1 tablespoon of butter and 1½ teaspoons of vanilla extract, stirring until completely smooth.

In a separate bowl, use an electric mixer to whip the reserved egg whites until they form stiff peaks. Gradually add the remaining 2 tablespoons of sugar to sweeten the egg whites as you whip them.

Gently fold the whipped egg whites into the custard mixture using a rubber spatula, careful to retain airiness.

Slice 3 ripe bananas and layer them evenly over the bottom of your pre-baked crust. Pour the silky custard mixture on top, ensuring it covers all the bananas. Spread it evenly using a spatula.

Refrigerate the assembled pie for at least 2 hours—preferably up to 24 hours—allowing the custard to set properly.

Just before serving, whip the heavy cream to soft peaks and sweeten to your liking. Generously dollop this whipped cream on top of your chilled pie.