Prepare the Pie Crust

1. Preheat the oven: Preheat to 425°F (220°C).
2. Make the dough: In a large mixing bowl, combine the flour and salt. Add the Crisco or cold butter and mix with your fingers until the mixture resembles coarse crumbs.
3. Add water: Make a well in the center, pour in the cold water, and mix gently until just combined. Do not overmix.
4. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for 30 minutes to 1 hour (optional).
5. Roll out the dough: On a lightly floured surface, roll the dough into a circle large enough to hang over the edge of a 9-inch pie plate by at least ½ inch.
6. Blind bake: Line the pie crust with parchment paper or aluminum foil, fill with pie weights or dried beans, and bake for 12 minutes, or until the edges are lightly golden. Remove from the oven and let cool.

Make the Banana Cream Filling

7. Mix ingredients: In a large saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk and egg yolks until smooth.
8. Cook the filling: Heat over medium-high, whisking constantly, until the mixture comes to a boil. Continue to cook for 1 minute, stirring constantly, until thick and bubbly. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
9. Assemble the pie: Arrange the banana slices in an even layer at the bottom of the cooled pie crust. Pour the warm custard over the bananas, smoothing the surface with a spatula.
10. Cool: Place a sheet of plastic wrap directly on top of the filling to prevent a skin from forming. Let the pie cool to room temperature, then refrigerate for at least 2 hours or up to 24 hours.

Make the Whipped Cream

11. Whip cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Top and Serve

12. Decorate the pie: Remove the plastic wrap from the chilled pie and spread or pipe the whipped cream over the top. Slice and serve.